Minted Lamb With Carrot Couscous Recipe

Name: Minted Lamb With Carrot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 45 g couscous; 60 ml chicken stock, hot; 60 ml orange juice; 30 g carrots, grated; 1 tablespoon fresh parsley, fresh, coarsely chopped; 120 g lamb cutlets, excess fat trimmed; ¼ teaspoon dried mint, dried; cooking spray; 25 g low-fat yogurt; 1 teaspoon lemon juice; 5 g tahini (sesame seed paste); lemon wedge, to serve

Servings: persons

45 g couscous
60 ml chicken stock, hot
60 ml orange juice
30 g carrots, grated
1 tablespoon fresh parsley, fresh, coarsely chopped
120 g lamb cutlets, excess fat trimmed
¼ teaspoon dried mint, dried
cooking spray
25 g low-fat yogurt
1 teaspoon lemon juice
5 g tahini (sesame seed paste)
lemon wedge, to serve

1
Place the couscous, stock and juice in a heatproof bowl.
2
Cover and set aside for 2 minutes, stir with fork, add the carrot and parsley.
3
Season with salt and pepper to taste.
4
Preheat a chargrill oven medium high heat.
5
Sprinkle lamb with mint and spray with cooking oil.
6
Cook for 2 minutes each side for medium-rare.
7
Combine the yoghurt, lemon juice and tahini in a small bowl.
8
Spoon the couscous onto a serving plate.
9
Top with lamb.
10
Drizzle with yoghurt and serve.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 45 g couscous, 60 ml chicken stock, hot, 60 ml orange juice, 30 g carrots, grated, and more.

Yes, Minted Lamb With Carrot Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minted Lamb With Carrot Couscous

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