Chargrilled lamb with kale & pea couscous
Serves 4 Cost per serve $6.50 Time to make 25 min
dairy free diabetes friendly 2 x 200g lean lamb backstrap ½ cup wholemeal couscous 2 cups frozen peas 50g reduced-fat feta, crumbled 2 tablespoons dried cranberries 2 medium carrots, grated 2 shallots, chopped 3 cups shredded kale 2 tablespoons chopped
mint leaves Zest and juice of 1 lemon, plus
lemon wedges, to serve 1 Preheat a barbecue hotplate or chargrill pan to high. Spray lamb with olive oil; season with cracked black pepper. Cook 2–3 minutes each side. Transfer to a plate, cover with foil, and set aside. 2 Meanwhile, place couscous in a large heatproof bowl. Pour over ½ cup of boiling water. Cover; set aside for 10 minutes. 3 Place the peas in a separate heatproof bowl. Cover them with boiling water. Leave peas for 5 minutes. Drain. 4 Fluff the couscous grains with a fork. Toss through peas, feta, cranberries, carrots, shallots, kale and mint. Add the lemon zest and juice. Season with cracked black pepper; toss to combine. 5 Slice the lamb; serve with couscous and lemon wedges.
Chargrilled lamb with kale & pea couscous PER SERVE 1367kJ/327cal Protein 25.7g Total Fat 7.6g Sat Fat 2.5g Carbs 33.2g Sugars 13.9g Fibre 10.6g Sodium 225mg Calcium 129mg Iron 3.9mg