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.
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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
1
Preheat a barbeque to medium heat.
2
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.
3
Cook the couscous as per packet instructions. Cool to room temperature.
4
Add the courgettes, tomatoes, beans, mint, feta, zest, oil, and lemon juice to the couscous, combining well.
5
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
9.4g
Carbs
58.1g
Dietary Fibre
11.4g
Sodium
550mg
Iron
4.5mg
Zinc
5.0mg
Vitamin B12
1.4µg
