Tuesday, August 13
Keep meals healthy with chargrilled lamb tossed through a Middle Eastern inspired coucous salad. This tasty lamb recipe is ideal for any season.
The ingredient of Lamb And Apricot Couscous
- 1 kg butternut pumpkin peeled deseeded cut into chunks
- olive oil spray
- salt freshly ground pepper
- 1 cup 190g couscous
- 1 lemon juiced
- 150g dried turkish apricots cut into large chunks
- 50g pistachio kernels roughly chopped
- 1 cup chopped fresh continental parsley
- 2 250g each lamb eye of loin fillets backstrap
- tzatziki to serve
The Instruction of lamb and apricot couscous
- preheat oven to 220u00b0c place the pumpkin on a baking tray and spray with oil season with salt and pepper roast for 30 40 minutes or until golden
- meanwhile place the couscous in a heatproof bowl add enough boiling water to the lemon juice to make 1 cup 250ml pour over the couscous and set aside for 5 minutes or until the liquid is absorbed use a fork to separate the grains
- stir the apricots pistachios parsley and roast pumpkin into the couscous
- heat a chargrill pan over a high heat season both sides of the lamb and add to the pan cook for 4 5 minutes each side for medium set aside for 5 minutes before slicing
- serve the couscous topped with the lamb and a dollop of tzatziki
Nutritions of Lamb And Apricot Couscous
calories: 618 532 caloriescalories: 15 grams fat
calories: 4 grams saturated fat
calories: 70 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 43 grams protein
calories: 80 milligrams cholesterol
calories: 107 24 milligrams sodium
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calories: nutritioninformation