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Garlicky lamb with peppers & couscous

Garlicky lamb with peppers & couscous

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

Quick, impressive and bursting with Mediterranean flavour

Nutrition: per serving
HighlightNutrientUnit
kcal689
fat48g
saturates16g
carbs34g
sugars0g
fibre2g
protein33g
low insalt1.38g
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Ingredients

  • 2 x 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.1 out of 5.10 ratings
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