This mouthwatering Dukkah Lamb with Couscous is the perfect weeknight dinner. Quick to make and on the table in 15 minutes, what’s not to love?
Serves44
Cook time15 mins15 minutes
Ingredients
500g Coles Australian Lamb Backstrap or Coles Australian Lamb Leg Steak
3 tsp pistachio dukkah
260g jar Coles Chargrilled Peppers (capsicum), drained reserving 2 tbs of the oil
1 cup (150g) pearl couscous
120g drained Persian fetta, crumbled
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
Sprinkle the lamb with the dukkah. Season. Heat 1 tbs of the reserved capsicum oil in a large frying pan over medium-high heat. Add 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, cook the couscous in a large saucepan of boiling water for 8 mins or until tender. Drain. Transfer the couscous to a bowl.
Step 3
Thickly slice the capsicum and add to the couscous in the bowl with the fetta. Add half the remaining oil. Season. Toss to combine.
Step 4
Divide the couscous mixture evenly among serving plates. Top the couscous mixture with the lamb and drizzle with the remaining oil.
