Garlicky lamb with peppers & couscous

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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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.

Per serving

689 kcalories, protein 33g, carbohydrate 34g, fat 48 g, saturated fat 16g, fibre 2g, salt 1.38 g

'The sauce was great. I haven't used couscous before because I have heard it's uninteresting, but I was pleasantly surprised.'

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Ingredients

• 2 x 110g packets flavoured couscous (or plain)
• 50g bought or homemade garlic
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 10 mins

Ingredients

• 2 x 110g packets flavoured couscous (or plain)
• 50g bought or homemade garlic
• 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

Per serving

689 kcalories, protein 33g, carbohydrate 34g, fat 48 g, saturated fat 16g, fibre 2g, salt 1.38 g

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