Lamb, pineapple and tomato couscous

Serves 3

Lamb, pineapple & tomato couscous


2 tbsps olive oil

300 g lean lamb eg leg steaks

Oregano, fresh or dried

2 tsps butter

12-18 grape tomatoes

¼ of a fresh pineapple

1 cup of couscous

24 small fresh basil leaves



Cut tomatoes in half

Cut pineapple in pieces about the same size as the tomato halves

Wash basil, put on paper towel to dry

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Put lamb steaks in pan, sprinkle with oregano, cook at medium heat until cooked through

Melt 2 tsps butter

Prepare couscous according to packet directions or place 2 cups of water in a large saucepan, add 4 tbsps olive oil. Bring to the boil.

Remove saucepan from the heat. Stir water and add 2 cups of couscous. Cover and allow to stand for 2-3 mins

Put pineapple in the pan when lamb appears to be cooked through

Add butter to saucepan and heat couscous again on very low heat for 3 mins while stirring with a fork to separate the grains

Put tomato in the pan

Remove lamb and slice thinly

Spread couscous on plates

Pile lamb slices, pineapple pieces and tomato halves

Scatter basil leaves over the top


Serving suggestions

Serve with corn on the cob (30 mins cooking time)

Serve with green beans and aoli (5 mins cooking time)


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