- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Soy free
- Peanut free
- Egg free
This dukkah lamb with smashed chickpeas and jewelled couscous recipe is packed with colour and delicious flavours. It’s perfect for casual entertaining or a relaxed family meal.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins standing, 5 mins resting & 15 mins cooling time
Ingredients
- 1 1/2 cups (300g) couscous
- 1/2 cup (65g) dried cranberries, chopped
- 200g fetta, crumbled
- 2 tbs coarsely chopped pistachios
- 1/4 cup chopped mint
- 1/3 cup (80ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 400g can chickpeas, rinsed, drained
- 1/2 tsp sumac or ground cumin
- 2 tbs pistachio dukkah
- 12 Coles Australian Lamb Cutlets
- 100g green beans, trimmed, steamed
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the couscous in a medium heatproof bowl following packet directions. Use a fork to separate the grains. Set aside for 15 mins to cool. Add the cranberries, fetta, pistachio, mint, half the lemon juice and half the oil and stir to combine.Step 2
Place the chickpeas, remaining lemon juice, remaining oil and 1 tbs water in a food processor and process until almost smooth. Sprinkle with sumac or ground cumin. Season.Step 3
Place the dukkah on a large plate. Add lamb to the dukkah and press to lightly coat. Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 3 mins.Step 4
Transfer the couscous mixture to a serving platter. Top with lamb and green beans. Serve with the chickpea mixture.
Serve with mint leaves
Nutrition Information
Per Serve
Energy: 3757kJ/899 Cals (43%)
Protein: 46g (92%)
Fat: 40g (57%)
Sat fat: 14g (58%)
Carb: 81g (26%)
Sugar: 17g (19%)
Fibre: 11g (37%)
Sodium: 936mg (47%)
Dukkah lamb with smashed chickpeas and couscous
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins standing, 5 mins resting & 15 mins cooling time
Ingredients
- 1 1/2 cups (300g) couscous
- 1/2 cup (65g) dried cranberries, chopped
- 200g fetta, crumbled
- 2 tbs coarsely chopped pistachios
- 1/4 cup chopped mint
- 1/3 cup (80ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 400g can chickpeas, rinsed, drained
- 1/2 tsp sumac or ground cumin
- 2 tbs pistachio dukkah
- 12 Coles Australian Lamb Cutlets
- 100g green beans, trimmed, steamed
Description
This dukkah lamb with smashed chickpeas and jewelled couscous recipe is packed with colour and delicious flavours. It’s perfect for casual entertaining or a relaxed family meal.
Method
Step 1
Prepare the couscous in a medium heatproof bowl following packet directions. Use a fork to separate the grains. Set aside for 15 mins to cool. Add the cranberries, fetta, pistachio, mint, half the lemon juice and half the oil and stir to combine.Step 2
Place the chickpeas, remaining lemon juice, remaining oil and 1 tbs water in a food processor and process until almost smooth. Sprinkle with sumac or ground cumin. Season.Step 3
Place the dukkah on a large plate. Add lamb to the dukkah and press to lightly coat. Heat a barbecue grill or chargrill on medium. Cook the lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 3 mins.Step 4
Transfer the couscous mixture to a serving platter. Top with lamb and green beans. Serve with the chickpea mixture.
Serve with mint leaves