Coriander and Tomato Couscous with Garlic Grilled Lamb, Rosemary Butter and Roasted Tomato Sauce

Toasted couscous with fresh tomatoes and coriander served alongside herb-grilled lamb, savory rosemary butter, and a roasted tomato sauce.

Lamb High Protein Couscous Midweek Dinner

Estimated Nutrition

Calories

1820.4

kcal / serving

1820.4 kcal total

Carbs

161.8g

per serving

161.8 g total

Fat

133.5g

per serving

133.5 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

at room temperature

GrainsCereals

200

Couscous

dry grains

Liquids

200

Vegetable Stock

Meat

piece

Lamb Cutlet

NutsSeeds

tbsp

Coriander

fresh, chopped

clove

Garlic

skin on and crushed

sprig

Rosemary

fresh

sprig

Thyme

fresh

tbsp

Rosemary

chopped

clove

Garlic

chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

Vegetables

piece

Cherry Tomatoes

chopped

piece

Cherry Tomatoes

Method

Preheat the oven to 180°C.

Toast the couscous in a dry hot pan for 2 minutes until golden.

Soak the couscous in boiling vegetable stock for 7 minutes and stir in coriander and tomatoes.

Brown the lamb and crushed garlic in an ovenproof pan with oil for 2 minutes per side.

Add herbs to the lamb pan and roast in the oven for 7 minutes.

Mix the butter and chopped rosemary then chill in the fridge.

Fry the cherry tomatoes and chopped garlic in oil for 4 minutes until they burst.

Plate the couscous using a ring, top with the lamb and rosemary butter, and sauce the plate.