Green beans, basil, lamb & cous­cous

PREP + COOK 15 MIN­UTES • MAKES 1¼ CUPS (15 TA­BLE­SPOONS)

Mother & Baby (Australia) - - Tummy Time -

100g diced lamb

1½ cups (375ml) cold wa­ter 150g green beans, trimmed,

chopped coarsely

¼ cup (50g) cous­cous ¼ cup (60ml) boil­ing wa­ter

¼ cup loosely packed basil

leaves, chopped coarsely

1 Place lamb and the cold wa­ter in a small saucepan; bring to the boil. Add beans, boil for 3 min­utes or un­til lamb is cooked through and beans are ten­der. Re­serve ½ cup of the cook­ing wa­ter. Drain beans and lamb.

2 Mean­while, com­bine cous­cous and the boil­ing wa­ter in a small bowl. Cover; stand for 5 min­utes or un­til liq­uid is ab­sorbed; fluff with a fork. Al­low to cool slightly.

3 Blend or process lamb, re­served cook­ing wa­ter, beans and basil un­til smooth. Cool slightly; push through a sieve. Serve with cous­cous.

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