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Chargrilled lamb with vegetable couscous
Chargrilled lamb with vegetable couscous
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Fluffy couscous with chickpeas and eggplant pairs perfectly with juicy char-grilled lamb for a delicious and nutritious meal.
Ingredients:
  • 250.00 ml couscous
  • 255.00 gm salt reduced chicken style liquid stock
  • 2 x 425g cans chickpeas, rinsed, drained
  • 50g roasted red capsicum, cut into strips
  • 50g chargrilled eggplant, cut into strips
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 82.50 ml coriander leaves, chopped
  • 1 lemon, rind finely grated, juiced
  • olive oil cooking spray
  • 320g lamb loin fillets, trimmed
  • 40.00 ml balsamic vinegar
Instructions:
  • In a large heatproof bowl, place the couscous. In a saucepan, bring 3/4 cup water and 1/2 cup stock to a boil. Pour the mixture over the couscous. Cover and let it sit for 3 to 4 minutes until the liquid is absorbed. Use a fork to fluff the grains. Add chickpeas, capsicum, eggplant, parsley, coriander, lemon rind, 2 tablespoons lemon juice, salt, and pepper. Mix well. Cover and set aside.
  • Coat a non-stick frying pan with oil and warm over medium-high heat. Season the lamb with pepper and place it in the pan. Sear for 3 minutes on each side for medium doneness or until cooked to your preference. Remove the lamb to a plate, cover loosely with foil, and let it rest for 5 minutes. Increase heat to high, pour in vinegar and remaining stock. Let the sauce simmer for 4 to 5 minutes until it thickens. Finally, stir in any lamb juices before serving.
  • Plate the couscous, thinly slice the lamb, and layer it over the couscous. Drizzle with balsamic sauce and enjoy.

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