Lamb with capsicum and fetta couscous
It takes just 15 minutes to make this delicious dukkah lamb with a side of couscous, fetta and red capsicum.
Serves
2
Prep
5m
Note: + 5 mins resting time
Cooking
10m
Ingredients
- 270g Coles Australian Lamb Leg Steak
- 2 tbs pistachio dukkah
- ½ x 300g jar Coles Danish Fetta, drained reserving 2 tbs oil, crumbled
- 1 cup (200g) Coles Couscous
- 1 red capsicum, seeded, chopped
Method
STEP 1
Sprinkle the lamb with the dukkah. Season. Heat 1 tbs of the reserved oil from the fetta in a large frying pan over medium-high heat. Add the lamb and cook for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice.
STEP 2
Meanwhile, place the couscous in a heatproof bowl and pour over 1 cup (250ml) boiling water. Cover and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate the grains.
STEP 3
Add the fetta, capsicum and remaining reserved oil from the fetta to the couscous in the bowl. Stir to combine. Season.
STEP 4
Divide the couscous mixture evenly among serving plates. Top with the lamb.
Dietary Information
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.
