Ingredients
- olive oil
- giant couscous 100g
- garlic 1 clove, sliced
- chicken stock 500ml
- courgette 1 large, diced
- mint a handful, chopped
- lemon 1/2, juiced
- lamb leg steaks 2
Method
-
Step 1
Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.
-
Step 2
Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.
-
Step 3
Keep adding more stock, stirring, until the couscous is tender (you might not need it all).
-
Step 4
Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.
-
Step 5
Oil the lamb steaks and season well.
-
Step 6
Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.
-
Step 7
Slice and serve with the couscous.
Nutritional Information
- Kcals 620
- Fat 28.5g
- Saturates 8.7g
- Carbs 39.7g
- Sugars 2.7g
- Fibre 4.1g
- Protein 49.3g
- Salt 0.8g
