Lamb & cherry tomatoes with lemon couscous
An easy meal on your table in half an hour or less
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- 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.
- 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
Recipe from olive magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/3776/
http://www.bbcgoodfood.com/recipes/3776/
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Ingredients
- 150.0g couscous
- 1 lemon , zested and juiced
- butter
- chicken stock , fresh, cubed or concentrate made up to 200ml, hot
- 2 lamb leg steaks
- 250.0g cherry tomatoes
- a small handful of mint leaves
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 150.0g couscous
- 1 lemon , zested and juiced
- butter
- chicken stock , fresh, cubed or concentrate made up to 200ml, hot
- 2 lamb leg steaks
- 250.0g 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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28 August 2008
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