- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Fluffy couscous with chickpeas and eggplant is a healthy accompaniment to char-grilled lamb.
Ingredients
- 1 cup couscous
- 1 cup Massel salt reduced chicken style liquid stock
- 2 x 425g cans chickpeas, rinsed, drained
- 50g roasted red capsicum, cut into strips
- 50g chargrilled eggplant, cut into strips
- 1/3 cup flat-leaf parsley leaves, chopped
- 1/3 cup coriander leaves, chopped
- 1 lemon, rind finely grated, juiced
- olive oil cooking spray
- 320g lamb loin fillets, trimmed
- 2 tablespoons balsamic vinegar
Method
- Step 1Place couscous in a large, heatproof bowl. Combine 3/4 cup water and 1/2 cup stock in a saucepan. Bring to the boil. Pour over couscous. Cover and set aside for 3 to 4 minutes or until liquid is absorbed. Use a fork to separate grains. Add chickpeas, capsicum, eggplant, parsley, coriander, lemon rind and 2 tablespoons lemon juice. Season with salt and pepper. Toss to combine. Cover and set aside.
- Step 2Spray a non-stick frying pan with oil and heat over medium-high heat. Season lamb with pepper. Add to pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Increase heat to high and add vinegar and remaining stock. Cook for 4 to 5 minutes or until sauce reduces and thickens. Stir in any juices from lamb.
- Step 3Divide couscous between serving plates. Thinly slice lamb and arrange over couscous. Pour over balsamic sauce. Serve.
- Low carb
- Low sugar
Nutrition
2252 kj
Energy
18g
Fat Total
7g
Saturated Fat
9g
Fibre
34g
Protein
56mg
Cholesterol
534.83mg
Sodium
3g
Carbs (sugar)
55g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
