Panfried Lamb & Greekstyle Couscous Salad

SERVES 4 READY IN 20 MIN

400g lamb neck fillet 1 tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and cut into strips 125g pearl couscous

1 vegetable stock pot (try Knorr Vegetable Stock Pot)

Juice and zest of 1 lemon 100g baby spinach leaves Tzatziki, to serve

1 Season the lamb with salt and freshly ground pepper.

Heat the olive oil in a frying pan, add the onion and fry for

2 min. Add the lamb and cook for about 8-10 min, turning it occasionally. Add the strips of red pepper for the final 5 min.

2 Meanwhile, put the pearl couscous and the stock pot into a pan. Cover with boiling water and cook for 6-8 min until the couscous is tender and liquid
absorbed.

Add the lemon juice and zest and the cooked pepper to the couscous. Mix.

3 Thickly slice the cooked lamb and serve on the couscous. Top with a handful of baby spinach leaves and serve with the tzatziki.

Top tip!

If you can’t find pearl couscous, just use ordinary couscous.

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