Spiced Lamb with Greek Salad and Couscous

Spiced Lamb with Greek Salad and Couscous

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 15, 2017.
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Mixing up the cooked couscous with a fork stops clumps of couscous forming and makes it light and fluffy.

Ingredients

Couscous

  • 1½ cups chicken stock
  • 1 teaspoon Greek spice mix
  • 1 tablespoon olive oil
  • 1 pack couscous

Spiced lamb

  • ½ red onion, thinly sliced
  • 1 pack lamb mince
  • 2 tablespoons Greek spice mix
  • ½ teaspoon salt
  • ½ cup chicken stock
  • 2 tablespoons parsley leaves, roughly chopped

Greek salad

  • ½ telegraph cucumber
  • 2 tomatoes
  • ½ punnet baby capsicums, any core removed
  • ¼-½ red onion, thinly sliced
  • 1 sachet green olives
  • ½-1 sachet Greek dressing
  • 1 pottle feta cheese

Steps

  1. Bring first measures of stock, Greek spice mix and oil to the boil in a medium pot on high heat. Once boiling, turn off heat and add couscous and a pinch of salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  2. While couscous is cooking, heat a drizzle of oil in a large fry-pan on medium heat. Cook first measure of onion for about 2 minutes, until soft.
  3. Add lamb mince and second measure of Greek spice mix and cook for about 5 minutes, until browned. Add salt and second measure of stock and simmer for about 1 minute, until thickened. Season to taste with pepper and sprinkle over parsley.
  4. While lamb cooks, dice cucumber, tomatoes and capsicums 2cm. Place all in a medium bowl with onion, olives and Greek dressing. Toss to combine, season to taste with salt and pepper and crumble over feta cheese.
  5. To serve, divide couscous between bowls and top with spiced lamb and Greek salad.

Nutritional Information

Energy 2572 kj
615 kcal
Protein 39.7g
Carbohydrate 53.4g
Fat 26.1g