Lamb & cherry tomatoes with lemon couscous

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olive magazine

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Recipe by olive magazine

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1. Put the couscous in a bowl with the lemon zest and a knob of butter. Pour the hot stock over, cover with clingfilm and leave to swell.
2. Heat a solid frying pan to very hot. Brush the steaks with oil and season. Fry for 2-3 mins each side then rest under foil. Tip the cherry tomatoes into the hot pan with a drop of olive oil and some seasoning and cook until they start to soften and blister (but still have some shape). Stir the mint and a little lemon juice through the couscous and serve with the lamb, tomatoes and any juices.

Per serving

520 kcalories, protein 34.6g, carbohydrate 43.1g, fat 24.4 g, saturated fat 11.4g, fibre 1.3g, salt 0.65 g

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Ingredients

• 150g couscous
• 1 lemon , zested and juiced
• butter
• chicken stock , fresh, cubed or concentrate made up to 200ml, hot
• 2 lamb leg steaks
• 250g cherry tomatoes
• a small handful of mint leaves

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Serves 2

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Ingredients

• 150g couscous
• 1 lemon , zested and juiced
• butter
• chicken stock , fresh, cubed or concentrate made up to 200ml, hot
• 2 lamb leg steaks
• 250g cherry tomatoes
• a small handful of mint leaves

Per serving

520 kcalories, protein 34.6g, carbohydrate 43.1g, fat 24.4 g, saturated fat 11.4g, fibre 1.3g, salt 0.65 g

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