Garlicky lamb with peppers & couscous

Garlicky lamb with peppers & couscous

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Cooking time

Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Quick, impressive and bursting with Mediterranean flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
689
protein
33g
carbs
34g
fat
48g
saturates
16g
fibre
2g
sugar
0g
salt
1.38g

Ingredients

  • 2 x 110g packets flavoured couscous (or plain)
  • 50g bought or homemade garlic butter
  • 2 tbsp olive oil
  • 4 lamb leg steaks
  • 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
  • 20 Kalamata olives
  • handful mint or flatleaf parsley
  • 1 lemon
  • 4 tbsp toasted flaked almonds

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Method

  1. Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
  2. Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
  3. Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

Recipe from Good Food magazine, January 2002

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Comments

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yuliya112's picture

Cooked it today, was VERY simple - Tasted slightly bland considering I marinated the meat for 12 hours.

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