Minted Lamb With Carrot Couscous |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Weight Watchers dish, Australian measurements, points value 7 1/2 per serve. Ingredients:
45 g couscous |
60 ml chicken stock, hot |
60 ml orange juice |
30 g carrots, grated |
1 tablespoon fresh parsley, fresh, coarsely chopped |
120 g lamb cutlets, excess fat trimmed |
1/4 teaspoon dried mint, dried |
cooking spray |
25 g low-fat yogurt |
1 teaspoon lemon juice |
5 g tahini (sesame seed paste) |
lemon wedge, to serve |
Directions:
1. Place the couscous, stock and juice in a heatproof bowl. Cover and set aside for 2 minutes, stir with fork, add the carrot and parsley. Season with salt and pepper to taste.
2. Preheat a chargrill oven medium high heat. Sprinkle lamb with mint and spray with cooking oil. Cook for 2 minutes each side for medium-rare.
3. Combine the yoghurt, lemon juice and tahini in a small bowl. Spoon the couscous onto a serving plate. Top with lamb. Drizzle with yoghurt and serve.
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