Serves 4 : Easy : Quick
Ingredients
400gm lamb steaks
Ground cumin
500gm butternut, sliced in rounds
4-6 large courgettes, sliced lengthways
1 large onion, sliced
300ml dry couscous
300ml chicken or lamb stock
1-2Tblsp good quality mint sauce
100gm reduced fat feta, crumbled
Salad leaves
Mint leaves
Method
Prepare the butternut and courgettes.
Stem or microwave until cooked.
Keep warm.
Put the couscous and boiling stock in a bowl.
Cover with cling wrap or a plate.
Allow to stand for 10 minutes.
Stir through the mint sauce.
Fluff up with a fork.
Spray a frying pan or ridged pan with non-stick cooking spray. Put on high heat.
Spray the lamb steaks, both sides, with cooking spray.
Sprinkle cumin over the lamb steaks, both sides.
Cook the lamb steaks about 4 minutes per side.
Fry the onion in the same pan.
Lay a bed of lettuce leaves over each plate.
Spoon a mound of couscous onto the lettuce.
Now make a layered stack of butternut, courgette, onion and lamb on top of the couscous,
ending with lamb.
Garnish with crumbled feta and mint leaves.
I’m so sorry I lost the photo for this dish – it looked so impressive. Delicious too.
