- 2 x 110g packets flavoured couscous (or plain)
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 50g bought or homemade garlic butter
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
- 20 Kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- handful mint or flatleaf parsley
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp toasted flaked almonds
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.
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.
Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.