Vegetable couscous with spiced lamb

• servings: 4 servings
• active time: 25 min
• total time: 25 min

Ingredients

3 tsp McCormick Middle Eastern spices (Harissa)

2 (about 400g) lamb eye of loin (backstrap)

2 tsp olive oil

290g (1 1/2 cups) couscous

1 tbsp coarsely grated lemon rind

310ml (1 1/4 cups) Chicken stock

60ml (1/4 cup) fresh lemon juice

340g chargrilled capsicum, cut into thin strips

1 x 280g btl artichoke hearts, drained, halved

1/2 cup chopped fresh continental parsley

130g (1/2 cup) Greek-style natural yoghurt

Directions

Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.

Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.

Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.

Nutrition

• Calories: 409
• Total Fat: 11g