Lamb with couscous salad

Cooking Salads Lamb with couscous salad

Lamb steak and healthy couscous salad is the perfect meal for a summers day.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat barbecue grill or a non-stick frying pan over medium-high heat. Place steaks on a plate. Sprinkle with half the herbs. Using your fingers, rub herbs into steaks to coat. Turn steaks over and repeat with remaining herbs. Spray both sides steaks lightly with oil.
  2. Make couscous salad: Place couscous in a heatproof bowl. Pour over boiling water and cover with foil. Stand for 3 to 5 minutes or until water is absorbed. Stir with a fork to separate grains. Allow to cool for 15 minutes. Add tomatoes, cucumber and avocado. Drizzle over dressing. Season with salt and pepper. Stir until well combined.
  3. Grill steaks for 2 minutes each side for medium or until cooked to your liking. Cover and stand for 3 minutes to rest. Serve with couscous salad and salad leaves.

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4 trim lamb leg steaks
2 tsp dried Italian herbs
olive oil cooking spray
60g mixed salad leaves, to serve
1 cup couscous
1 cup boiling water
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup 100% fat-free French herb dressing

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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