2017-08-21
Spiced Lamb, Vegetable & Israeli Couscous Salad
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Spiced Lamb, Vegetable & Israeli Couscous Salad

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A salad doesn't get much better than this, we suggest leaving the spices on the lamb steaks for as long as you can to ensure maximum flavour.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 5 Serves 5
Excellent source of iron Excellent source of iron
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Ingredients

Lamb

  • 4 Quality Mark lamb steaks,trimmed
  • Salt and freshly ground pepper for seasoning
  • ½ teaspoon ground coriander
  • 1 teaspoon dried turmeric
  • 1 teaspoon paprika

Vegetables

  • 1 eggplant, cut into 1cm slices
  • Oil
  • 3 courgettes, sliced lengthways
  • 2 red onions, sliced thinly
  • 1½ cups spinach, chopped
  • 2 cloves garlic, chopped

Couscous salad

  • 1½ ncups Israeli couscous
  • 1½ cups Campbell’s Real Stock – Salt Reduced Chicken
  • 1 cup cherry tomatoes, halved
  • ½ cup flaked almonds
  • ½ cup feta, crumbled

Yoghurt sauce

  • 1 tablespoon lemon juice
  • ½ cup plain unsweetened yoghurt
  • 1 tablespoon chopped fresh soft herbs, such as mint or coriander

Method

Lamb

Season the lamb steaks on both side with the coriander, turmeric and paprika. Heat 1 tablespoon of oil in a frying pan over a high heat, and cook steaks for a few minutes each side until medium rare. Rest for 7-10 minutes before slicing.

Vegetables

While the steaks are resting, heat a large frying pan over medium-high heat. Brush the slices of eggplant with oil, season with salt and pepper and fry for a few minutes each side until golden brown. Set aside. In the same pan, heat a little oil over medium high heat. Add the courgette, red onion, spinach and garlic and sauté until tender. Set aside. Cook the couscous according to the directions on the packet, using the stock instead of water. Cool slightly, and then combine in a large bowl with the roasted vegetables, tomatoes, almonds and feta. Mix the lemon juice, yoghurt, and fresh herbs together in a bowl and season.

To serve

Place slices of eggplant on each plate. Top with the couscous salad and the sliced lamb. Drizzle with the yoghurt dressing and sprinkle with coriander. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 542g
Energy kJ (kcal) 2178 (520)
Protein (g) 39.0
Fat (g) 23.8
Saturated (g)
9.2
Carbohydrate (g) 35.0
Sugars (g)
9.6
Sodium (mg) 900
Iron (mg) 3.5
Zinc (mg) 8.0
Vitamin B12 (ug) 2.8
Vitamin D (ug) 0.15
Selenium (ug) 11.0

This protein-rich meal will fuel your muscles and bones.
  • The longer you can leave the spices on the lamb steaks before serving, the better. Be careful not to overcook the steaks. 
  • Nick the edges of the lamb steaks or chops with a knife – cutting through the fat and sinew will help prevent the meat curling up when it cooks. Pat the meat dry with a paper towel before seasoning and cooking.
  • Israeli couscous is actually very small toasted pasta, shaped like little balls. They retain their shape and great texture even when reheated and unlike traditional North African couscous it doesn't clump together as much. It’s available in specialty food stores, most fruit and vegetable shops and some supermarkets. Make it according to the packet directions using the stock. 
  • If you’re not a fan of eggplant, or it's out of season use half a roasted crown pumpkin, sliced, instead.

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