Warm Lamb Salad on Avocado Mint Couscous

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

1 cup couscous
2 tablespoons olive oil
grated zest and juice of 2 lemons
500g lean lamb fillets
2 avocados
1/4 cup chopped fresh mint
2 tablespoons currants
1/4 cup flaked almonds, toasted
1 tablespoon olive oil, extra

 

Preparation:

• Bring 275ml water to boil in a large saucepan. Sprinkle over couscous. Cover.
• Remove from heat and allow to steam for 10 minutes.
• Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.
• Char-grill or barbecue, brushing with the oil and lemon until cooked as preferred. (medium- rare will be most tender)
• Cover with foil and allow to sit for 10 minutes.
• Dice avocados.
• When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced avocado, mint, currants, almond, lemon zest and 1 tablespoon juice.
• Place on serving plates.
• Slice the lamb and arrange on top of couscous.
• Drizzle with the remaining lemon juice and olive oil.
• Garnish with mint leaves.

Recipe courtesy of Avocados Australia.