Lamb with mango couscous salad

Tangy yoghurt is great with aromatic seasoned lamb and a salad thats full of crunch and flavour. Whats more, this dish is low fat and ready in no time.

Recipe «Lamb with mango couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp Moroccan Seasoning, 2 lamb eye of loin, Olive oil spray, 290g couscous, 375ml boiling water , 1 mango, cheeks removed, peeled, cut into 2cm pieces, 1/2 red capsicum, seeded, coarsely chopped, 1/2 cup fresh mint leaves, chopped , 1/2 cup fresh coriander leaves, chopped, 2 shallots, ends trimmed, thinly sliced, 1 tbsp fresh lemon juice, 125g low-fat natural yoghurt.

Ingredients:

• 1 tbsp Moroccan Seasoning 
• 2 lamb eye of loin 
• Olive oil spray 
• 290g couscous 
• 375ml boiling water 
• 1 mango, cheeks removed, peeled, cut into 2cm pieces 
• 1/2 red capsicum, seeded, coarsely chopped 
• 1/2 cup fresh mint leaves, chopped 
• 1/2 cup fresh coriander leaves, chopped 
• 2 shallots, ends trimmed, thinly sliced 
• 1 tbsp fresh lemon juice 
• 125g low-fat natural yoghurt 

Instructions

1. Preheat a chargrill or barbecue grill on high. Place the seasoning and lamb in a sealable plastic bag. Shake to coat. Spray the lamb with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest. Thinly slice across the grain.
2. Meanwhile, place the couscous in a large heatproof bowl. Pour over the water. Cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed. Add the mango, capsicum, mint, coriander, shallot and lemon juice. Season with salt and pepper and toss until well combined.
3. Divide the couscous mixture among serving plates. Top with the lamb and yoghurt.