adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb with mango couscous salad
Lamb with mango couscous salad
0 Likes
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Succulent seasoned lamb paired with tangy yogurt and a vibrant, crunchy salad - a quick, low-fat delight!
Ingredients:
  • 20.00 ml Moroccan Seasoning
  • 2 (about 500g) lamb eye of loin (backstraps)
  • Olive oil spray
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 1 mango, cheeks removed, peeled, cut into 2cm pieces
  • 1/2 red capsicum, seeded, coarsely chopped
  • 125.00 ml fresh mint leaves, chopped
  • 125.00 ml fresh coriander leaves, chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 21.00 gm fresh lemon juice
  • 125g (1/2 cup) low-fat natural yoghurt
Instructions:
  • 1. Preheat a chargrill or barbecue grill on high. Place the seasoning and lamb in a sealable plastic bag, shake to coat, then spray with oil. 2. Cook the lamb for 3-4 minutes on each side for medium or until done to your liking. 3. Transfer the lamb to a plate, cover loosely with foil, and let it rest. 4. Thinly slice the lamb across the grain before serving.
  • While the couscous is hydrating, combine it with water in a large heatproof bowl, cover with plastic wrap, and let it sit for 5 minutes until the liquid is absorbed. Then, mix in the mango, capsicum, mint, coriander, shallot, lemon juice, salt, and pepper, tossing well to combine.
  • Plate the couscous mixture, then generously layer the succulent lamb and creamy yogurt on top.

Similar Recipes