Lamb Couscous Salad

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The ingredient of Lamb Couscous Salad

• 2 tablespoons lemon juice
• 1 3 cup olive oil
• 2 garlic cloves crushed
• 1 teaspoon dried mixed herbs
• salt and cracked black pepper
• 2 about 500g lamb eye of loin backstrap trimmed
• 2 eggplant cut into 4cm cubes
• 3 zucchini cut into 1cm thick rounds
• 1 red capsicum seeded and roughly chopped
• 500g couscous
• 2 tablespoons olive oil extra
• 1 tablespoon lemon juice extra
• 1 4 cup chopped mint

The Instruction of lamb couscous salad

• place the lemon juice oil garlic mixed herbs salt and pepper in a large nonmetallic bowl and mix until well combined add the lamb and stir to coat cover and refrigerate for 25 minutes to marinate
• meanwhile toss the eggplant zucchini and capsicum in a little oil salt and pepper and cook on a stovetop grill or barbecue for 8 10 minutes or until tender note times for each vegetable will differ the eggplant will take the longest remove and set aside
• drain the lamb and cook for 4 5 minutes on each side or until cooked to your liking remove from grill cover in foil and set aside to rest
• place the couscous in a heatproof bowl and pour over enough boiling water to come up 1cm higher than the level of the couscous cover with plastic wrap and set aside for 5 mins or until liquid is absorbed
• remove the plastic from the couscous and fluff grains with a fork stir through the extra oil and lemon juice then fold through the grilled vegetables and mint divide the couscous among serving plates and top with sliced lamb

Nutritions of Lamb Couscous Salad

calories: 457 685 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 48 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 22 grams protein
calories: n a
calories: 48 19 milligrams sodium
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calories: nutritioninformation