Whip up this Moroccan inspired salad in under 20 minutes. With warm lamb, pearl couscous and cucumber & mint yoghurt, it’s guaranteed to please. Just add some dried apricots and toasted almonds to take this salad to the next level!
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g bag Wattie’s SteamFresh Vege Plus Broccoli, Baby Peas and Supersweet Corn with Pearl Couscous
100 g lamb leg steaks
Pinch of salt
¼ tsp ground cumin
4 dried apricots, chopped (optional)
2 Tbsp The Good Taste Company Cucumber & Mint Yoghurt Dip
1 Tbsp sliced almonds, toasted (optional)
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How do I make it ?
Microwave Wattie’s SteamFresh Couscous and Vegetables according to bag instructions. Remove from bag and put into a bowl to cool.
Brush lamb steak with a little oil and season with salt and ground cumin. Heat a frying pan and cook steak over a medium heat for 4-5 minutes on each side until cooked. Rest for 5 minutes before slicing.
Toss dried apricots, if using, through the cooked couscous and vegetables. Put onto a serving plate or bowl. Top with the warm lamb slices. Spoon over The Good Taste Company Cucumber & Mint Yoghurt Dip and garnish with sliced, toasted almonds if wished.
Kraft Kitchen Tips!
Lamb leg steaks can be replaced with cooked leftover lamb slices or chicken. Omit the salt and cumin from the recipe.