• Lamb With Apricot And Green Olive Couscous
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Lamb With Apricot And Green Olive Couscous

Lamb With Apricot And Green Olive Couscous

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Capsicum
  3. 1 tbsp Moroccan Spice Mix
  4. 10 g Mint
  5. 1 Each Lemon
  6. 150 g Lamb Rump Steaks
  7. 1 tbsp Green Olives
  8. 40 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Dried Apricots
  11. 1 cup Couscous
  12. 1 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Capsicum
  3. 1 tbsp Moroccan Spice Mix
  4. 20 g Mint
  5. 1 Each Lemon
  6. 300 g Lamb Rump Steaks
  7. 2 tbsp Green Olives
  8. 80 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 Each Dried Apricots
  11. 1 cup Couscous
  12. 1 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Capsicum
  3. 2 tbsp Moroccan Spice Mix
  4. 30 g Mint
  5. 2 Each Lemon
  6. 450 g Lamb Rump Steaks
  7. 3 tbsp Green Olives
  8. 120 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 Each Dried Apricots
  11. 2 cup Couscous
  12. 2 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Capsicum
  3. 2 tbsp Moroccan Spice Mix
  4. 40 g Mint
  5. 2 Each Lemon
  6. 600 g Lamb Rump Steaks
  7. 4 tbsp Green Olives
  8. 160 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 8 Each Dried Apricots
  11. 2 cup Couscous
  12. 2 mL Boiling Water - PANTRY ITEM
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 Each Red Capsicum
  3. 3 tbsp Moroccan Spice Mix
  4. 60 g Mint
  5. 3 Each Lemon
  6. 900 g Lamb Rump Steaks
  7. 6 tbsp Green Olives
  8. 240 g Green Beans
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 12 Each Dried Apricots
  11. 3 cup Couscous
  12. 3 mL Boiling Water - PANTRY ITEM

Prep:

  1. Drain and chop olives.
  2. Trim green beans.
  3. Finely slice apricots.
  4. Toss lamb with spice mix and olive oil.
  5. Wash and zest lemon.
  6. Pop the kettle on to boil.
  7. Wash and finely chop mint.

Method:

  1. Serve couscous with lamb and capsicum and drizzle with a little extra virgin olive oil and lemon juice.
  2. To make couscous, measure boiling water and stir in couscous, lemon zest, salt & pepper. Cover and stand for 5 minutes. Fluff with a fork. Stir in apricots, olives, and mint.
  3. In a small saucepan, boil green beans in a little salted water for 3-4 minutes or until just tender.
  4. Heat a large, non-stick frying pan over a medium to high heat. Add lamb in 300g batches along with capsicum. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil.
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