Minted Lamb With Carrot Couscous

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 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
• 1/4 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

Recipe

• 1 place the couscous, stock and juice in a heatproof bowl. cover and set aside for 2 minutes, stir with fork, add the carrot and parsley. season with salt and pepper to taste.
• 2 preheat a chargrill oven medium high heat. sprinkle lamb with mint and spray with cooking oil. cook for 2 minutes each side for medium-rare.
• 3 combine the yoghurt, lemon juice and tahini in a small bowl. spoon the couscous onto a serving plate. top with lamb. drizzle with yoghurt and serve.