Name: Cumin lamb with capsicum and green-bean couscous
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
Cuisine: holiday
Ingredients: 10.00 gm ground cumin; 4.80 gm salt; 450g lamb leg steaks, cut across the grain into 3cm-thick slices; 18.20 gm olive oil; 180g green beans, topped, halved; 375ml (1 1/2 cups) boiling water; 190g (1 cup) couscous; 150g bought chargrilled capsicum, drained on paper towel, thickly sliced; 62.50 ml loosely packed fresh continental parsley leaves

Cumin lamb with capsicum and green-bean couscous

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Prep Time:
10 minutes

Cook Time:
6 minutes

Total Time:
16 minutes

Mouthwatering spicy lamb steaks and couscous will be a crowd pleaser.

Ingredients:

10.00 gm ground cumin
4.80 gm salt
450g lamb leg steaks, cut across the grain into 3cm-thick slices
18.20 gm olive oil
180g green beans, topped, halved
375ml (1 1/2 cups) boiling water
190g (1 cup) couscous
150g bought chargrilled capsicum, drained on paper towel, thickly sliced
62.50 ml loosely packed fresh continental parsley leaves

Instructions:

Mix cumin and salt on a plate. Coat the lamb with the cumin mixture. In a heated non-stick frying pan, cook the lamb for 3 minutes on each side for a medium doneness level.
In a medium saucepan over low heat, mix the beans, water, and couscous. Stir occasionally with a fork for 2-3 minutes until all liquid is absorbed and the beans are vibrant green and tender-crisp. Remove from heat and fluff the couscous with a fork.
Divide couscous onto serving plates. Arrange lamb and capsicum on top, then garnish with fresh parsley leaves. Serve immediately.

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