Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.
Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.
Keep adding more stock, stirring, until the couscous is tender (you might not need it all).
Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.
Oil the lamb steaks and season well.
Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.
Slice and serve with the couscous.