Garlicky lamb with peppers & couscous

Garlicky lamb with peppers & couscous

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(8 ratings)

Cook: 10 mins


Serves 4
Quick, impressive and bursting with Mediterranean flavour

Nutrition and extra info

Nutrition: per serving

  • kcal689
  • fat48g
  • saturates16g
  • carbs34g
  • sugars0g
  • fibre2g
  • protein33g
  • salt1.38g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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 1 year old; between 1 and 2 years old you will find it sold as…

  • 250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
  • 20 Kalamata olives
    Bowl of 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…

  • 4 tbsp toasted flaked almonds


  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.

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Comments, questions and tips

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6th Aug, 2011
Cooked it today, was VERY simple - Tasted slightly bland considering I marinated the meat for 12 hours.
pavle ikonic's picture
pavle ikonic
2nd Feb, 2019
Where did that gravy come from,in that picture?
goodfoodteam's picture
4th Feb, 2019
Thanks for your question - there does seem to be quite a lot in the picture. It's from the meat, pepper and lemon juices. You may find that you have less depending on how much has reduced.
pavle ikonic's picture
pavle ikonic
7th Feb, 2019
Thank you,nice of you to answer.
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