WARM LAMB COUS­COUS SALAD

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MIN­UTES COOK 10 MIN­UTES $3.50 A SERVE

400g lamp rump steaks, trimmed 2 tea­spoons ground cumin 1 large red cap­sicum, cut into thick strips 1 bunch baby car­rots, trimmed, halved length­wise Cook­ing oil spray 11/2 cups cous­cous 1 cup pars­ley leaves 1/4 cup lemon juice 1 ta­ble­spoon olive oil 1/2 cup low-fat Greek style nat­u­ral yo­ghurt 1/2 tea­spoon ground sumac

ONE Rub lamb all over with cumin. Spray lamb, cap­sicum and car­rots with oil. Heat a char-grill over mod­er­ately high heat. Add lamb; cook for 2 min­utes each side for medium-rare or un­til cooked to your lik­ing. Trans­fer to a heat­proof plate. Cover with foil; rest for 5 min­utes; slice.

TWO Mean­while, add cap­sicum and car­rot to grill; cook and turn for 3 min­utes or un­til veg­eta­bles are just ten­der.

THREE Place cous­cous in a heat­proof bowl. Pour over 11/2 cups boil­ing wa­ter. Cover; stand for 5 min­utes. Fluff cous­cous with fork. Add lamb, cap­sicum, car­rot, pars­ley, lemon and oil. Sea­son; toss to com­bine. Serve topped with yo­ghurt and sumac.

25 MINS

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