Spiced Lamb with Broccoli Spinach Couscous and Warm Tomato Salsa

Spiced Lamb with Broccoli Spinach Couscous and Warm Tomato Salsa

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 24, 2016.
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Lightly spiced lamb steaks with a veggie couscous

Ingredients

SPICED LAMB

  • 450g lamb rump steaks (at room temperature)
  • 2 teaspoons lamb spice mix (optional, adults)
  • 1 tablespoon olive oil

BROCCOLI SPINACH COUSCOUS

  • 1 cup couscous
  • 1 head broccoli, florets finely diced
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/2 cups boiling water
  • 1/2 bag baby spinach leaves, roughly chopped
  • 1/4 red onion, finely diced (optional, adults)
  • 1–2 teaspoons vinegar (e.g. red wine, white wine)
  • 1 tablespoon olive oil

WARM TOMATO SALSA

  • 1 tablespoon olive oil
  • 1/2 red onion, finely diced
  • 2 tomatoes, diced 1cm
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • 2 teaspoons brown sugar

Steps

  1. a full kettle to the boil. Preheat BBQ grill to medium to high (if using).
  2. Pat lamb dry with paper towels and place in a medium bowl with lamb spice mix and olive oil, season with salt. Toss to coat well in spices. Leave some lamb plain for the kids, if desired.
  3. Place couscous, broccoli, salt and oil in a large, heat-proof bowl. Stir to coat in oil. Add boiling water and stir to combine. Cover with cling film or a plate and steam for 10 minutes. Fluff up grains with a fork then fold through spinach, onion (if using), vinegar and olive oil. Season to taste with salt and pepper.
  4. Heat oil in a small pot or fry-pan on medium to high heat. Cook onion for 4 minutes or until softened. Add tomatoes, vinegar and sugar and cook for 2 minutes until salsa thickens slightly. Season to taste with salt and pepper.
  5. While salsa cooks, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Wrap in foil and leave to rest for 5 minutes, before slicing against the grain.
  6. Spoon broccoli spinach couscous onto plates and top with slices of lamb. Spoon over warm tomato salsa.

Nutritional Information

Energy 1777 kj
425 kcal
Protein 27.5g
Carbohydrate 28.4g
Fat 22.1g