Tuscan Lamb with Fresh Herb Couscous

Serves 4, Prep and Cook: 25 mins

8 x 130g lamb leg steaks 1 tblsp olive oil 2 cloves garlic, crushed 1 tblsp Tuscan seasoning Greek yoghurt, to serve

FRESH HERB COUSCOUS 1½ cups couscous 2 chicken stock cubes (10g

each), crumbled ½ cup chopped fresh parsley ¹⁄³ cup chopped fresh mint 3 green spring onions, thinly

sliced 250g punnet cherry tomatoes,

halved 2 tblsps lemon juice

1 To make couscous, place stock cubes in a medium, heatproof jug. Add 1½ cups boiling water. Stir until dissolved. Place couscous in a large bowl. Pour over stock. Cover. Stand for 5 minutes. Fluff with a fork. Stir in remaining ingredients. Season with salt and pepper. Cover to keep warm. 2 Meanwhile, toss lamb with oil, garlic and seasoning in a large bowl. 3 Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add lamb. Cook, for about 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil for 3 minutes. 4 Serve lamb with couscous, Greek yoghurt and cracked black pepper.