CUMIN LAMB COUS­COUS

Homes+ (Australia) - - WEEKDAY COOKING -

SERVES 4 PREP 15 MIN­UTES COOK 5 MIN­UTES

400g lamb mince

2 tea­spoons ground cumin

Cook­ing oil spray

½ cup frozen peas, thawed

11/3 cups cous­cous

11/3 cups boil­ing wa­ter

1 large veg­etable stock cube

1/3 cup chopped flat-leaf pars­ley

1 clove gar­lic, crushed

120g low-fat fetta, crum­bled

STEP 1 Com­bine mince and cumin in a bowl. Spray with oil. Heat a large fry­ing pan over mod­er­ate heat. Add mince; cook, stir­ring to break up lumps, for 5 min­utes or un­til cooked. Stir in peas.

STEP 2 Mean­while, place cous­cous in a heat­proof bowl. Stir in boil­ing wa­ter and crum­bled stock cube. Cover with plas­tic wrap. Set aside for 5 min­utes or un­til liq­uid is ab­sorbed. Us­ing a fork, fluff and sep­a­rate grains.

STEP 3 Add cous­cous, pars­ley and gar­lic to mince mix­ture; mix well. Sea­son.

Serve topped with fetta.

TUES­DAY

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