Mediterranean style lamb with Israeli couscous

An easy dinner that's iron rich - what else could you want?

3 - 4

Serves

15 mins

Prep Time

10 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

Embrace the bold flavours of the Mediterranean with this lamb and Israeli couscous recipe. Tender lamb is grilled to perfection and served alongside fluffy Israeli couscous infused with herbs, vegetables, and a hint of lemon. This vibrant dish is a perfect balance of juicy lamb and fresh, aromatic ingredients, making it a healthy and satisfying meal. Ideal for weeknight dinners or special occasions, this Mediterranean-inspired recipe is easy to meal prep too - the roast vegetables can be done in a big batch ahead of time and reheated.

Rate this recipe

High Protein

High Iron

High Fibre

Lamb,

National Lamb Day,

Dinner

Ingredients

Lamb and Israeli couscous

4 Quality Mark lean lamb shoulder chops

1 tsp oregano

2 courgettes

sliced thinly

1 cup Israeli couscous

4 tomatoes

diced

200g green beans

blanched

1 cup fresh mint

chopped

100g feta cheese

crumbled

2 tsp lemon zest

2 Tbsp olive oil

1 Tbsp lemon juice

salt and pepper

to taste

Method

For the lamb and couscous

Preheat a barbeque to medium heat.

Depending on their thickness, place the chops onto the barbeque cooking for 4-5 minutes on each side. Sprinkle them with the oregano. Add the courgette to the barbeque, cooking for 1 minute on each side to grill.

Cook the couscous as per packet instructions. Cool to room temperature.

Add the courgettes, tomatoes, beans, mint, feta, zest, oil, and lemon juice to the couscous, combining well.

Serve the salad on a platter topped with the chops. Sprinkle with a little pepper and salt if needed.

Nutrition Information per Serving (563g)

This nutrition analysis is based on 3 serves.

Energy

2729kJ (652 kcal)

Protein

34.5g

Total Fat

28.6g

Saturated Fat