PEARL COUSCOUS, MUSHROOM AND LENTIL SALAD WITH CHARGRILLED LAMB
PREP TIME: 15 MINS COOK TIME: 25 MINS SERVES 2 (AS A MAIN)
200g Swiss brown mushrooms,
quartered 1 eggplant, chopped 300ml water 80g (1/2 cup) Blu Gourmet Pearl
Couscous 4 trim lamb cutlets Freshly ground black
pepper 1/2 x 425g can no-addedsalt brown lentils, rinsed and drained 1/2 cup mint leaves 1/2 cup flat-leaf parsley
leaves Zest of 1/2 lemon and
1 Tbsp fresh juice 1 Tbsp red wine vinegar 1 tsp extra virgin olive oil
40g reduced-fat feta, crumbled
1 Preheat oven to 200°C (fanforced). Line a roasting pan with baking paper. Put the mushrooms and eggplant in the pan and spray with cooking spray. Roast for 15-20 minutes, or until tender. 2 Meanwhile, put the water and couscous in a small saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 10-15 minutes or until the couscous is tender and the water is absorbed. Transfer to a bowl and set aside to cool slightly.
3 Preheat chargrill pan on medium-high. Spray lamb cutlets with cooking spray and season with pepper. Add to pan and cook for 11/2 minutes each side or until cooked to your liking.
4 Add roasted vegetables, lentils, mint, parsley and lemon zest to the couscous. Toss to combine. Whisk lemon juice, vinegar and oil together. Season with pepper. Pour over couscous mixture and toss to combine. Divide salad between shallow serving bowls. Sprinkle with feta and serve with lamb cutlets.