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