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Ingredients
- chicken stock fresh, cube or concentrate, made up to 150ml, hot
- couscous 100g
- lamb leg steaks 2, about 350g in total, trimmed
- feta 100g, crumbled
- cherry tomatoes 10, halved
- rosemary 1 sprig, needles chopped
- flat-leaf parsley a handful, chopped
- lemon ½
Method
-
Step 1
Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.
Nutritional Information
- Kcals 532
- Fat 25.4g
- Saturates 13.3g
- Carbs 28.3g
- Protein 49.4g
