WARM LAMB COUSCOUS SALAD
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.