Lamb With Tomato & Olive Couscous
We are giving couscous a Mediterranean twist this week by packing it full of Spanish flavours. Olives, roma tomatoes and fresh parsley spice it up ready to soak in the flavour from tender and juicy lamb rumps.
300 grams lamb rump steaks
20 grams parsley
4 tbsp mixed olives
2 roma tomatoes
1 cup boiling water
1 cup couscous
0.5 bunches broccolini
0.5 brown onion
extra virgin olive oil
salt & pepper
1. To make couscous, heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring until lightly browned and tender. Add tomatoes. Cook, stirring occasionally for about 1 minute, or until lightly browned. Add measured boiling water and season well. Bring to boil. Stir in couscous and olives. Remove from heat. Stand, covered for 5 minutes. Fluff with a fork. Stir in parsley. Taste, and season with salt & pepper.
2.Heat an oiled non stick frying pan pan over a high heat. Season lamb and add to the pan. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Thickly slice.
3.Boil broccolini in a little salted water for about 4 minutes until just tender. Drain.
4.Serve couscous topped with lamb and broccolini.