Lamb & cherry tomatoes with lemon couscous

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olive magazine

4 ratings

Recipe by olive magazine

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1. Put the couscous in a bowl with the lemon zest and a knob of butter. Pour the hot stock over, cover with clingfilm and leave to swell.
2. Heat a solid frying pan to very hot. Brush the steaks with oil and season. Fry for 2-3 mins each side then rest under foil. Tip the cherry tomatoes into the hot pan with a drop of olive oil and some seasoning and cook until they start to soften and blister (but still have some shape). Stir the mint and a little lemon juice through the couscous and serve with the lamb, tomatoes and any juices.

Per serving

520 kcalories, protein 34.6g, carbohydrate 43.1g, fat 24.4 g, saturated fat 11.4g, fibre 1.3g, salt 0.65 g

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• Green Tea

  28 August 2008

  Green Tea rated this recipe

  

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• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  Easy and delicious. I didn't have any mint leaves so used dried. It was fine although I'm sure it would be better with fresh. Used home made chicken stock instead of a stock cube. Will definitely make this again.

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• pusser

  28 April 2009

  pusser rated and commented on this recipe

  

  i think it looks delicious i would cook this everyday of the week! it seems very easy to make you can count on me reccommending it.

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• maudib0101

  10 June 2009

  maudib0101 rated and commented on this recipe

  

  simple, easy and most important the kids loved it.

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Ingredients

• 150g couscous
• 1 lemon , zested and juiced
• butter
• chicken stock , fresh, cubed or concentrate made up to 200ml, hot
• 2 lamb leg steaks
• 250g cherry tomatoes
• a small handful of mint leaves

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Serves 2

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Ingredients

• 150g couscous
• 1 lemon , zested and juiced
• butter
• chicken stock , fresh, cubed or concentrate made up to 200ml, hot
• 2 lamb leg steaks
• 250g cherry tomatoes
• a small handful of mint leaves

Per serving

520 kcalories, protein 34.6g, carbohydrate 43.1g, fat 24.4 g, saturated fat 11.4g, fibre 1.3g, salt 0.65 g

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