Sumac Lamb Fillets with Saffron and Orange Couscous
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.
Ingredients
Couscous
- ¾ cup water
- 1 pack spiced couscous
- ½ telegraph cucumber
- 1 spring onion
- ½ orange
- ½ pack baby spinach
Dressing
- 1 pack saffron and orange dressing
- ½ pack yoghurt
Lamb
- 1 pack lamb fillets
- 1 Tbsp From My Kitchen sumac pistachio blend
To Serve
- 2 tsp feta cheese
Steps
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Cook couscous Preheat BBQ grill to high. Combine water with a pinch of salt and a small drizzle of oil in a pot and bring to the boil. Once boiling, remove from heat, add couscous, stir and cover with a lid. Leave to steam for 5 minutes, then fluff up grains with a fork
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Prep salad Dice cucumber 1cm; thinly slice spring onion; peel orange and cut into segments. Add all to a bowl with spinach and set aside.
-
Make dressing Combine all dressing ingredients together in a bowl and season to taste.
-
Cook lamb Pat lamb dry, toss with a drizzle of oil and season. Cook on BBQ grill for 1-2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for 3-4 minutes before slicing thinly against the grain. Sprinkle with sumac pistachio blend and toss to coat.
-
Finish salad Add cooked couscous to bowl with salad and toss to combine. Season to taste.
Nutritional Information
Energy |
2730 kj 652 kcal |
---|---|
Protein | 40.8g |
Carbohydrate | 43.8g |
Fat | 34.6g |