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.
Note: + 5 mins resting time
- 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
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.
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.
Add the fetta, capsicum and remaining reserved oil from the fetta to the couscous in the bowl. Stir to combine. Season.
Divide the couscous mixture evenly among serving plates. Top with the lamb.