Low-fat and fast, this healthy combination of lamb skewers and couscous is the perfect solution to tonight’s dinner conundrum.
Ingredients
- 550g lamb leg half, fat trimmed, cut into thin strips
- 1/2 cup (130g) low fat yoghurt
- 2 teaspoons paprika
- 2 garlic cloves, crushed
- 2 cups (380g) San Remo couscous
- 250g cherry tomatoes, halved
- 1 Lebanese cucumber, chopped
- 1 lemon, juiced
- 1 cup fresh coriander leaves
- Freshly ground pepper
Method
- Step 1Thread the lamb strips onto 12 small bamboo skewers. Whisk the yoghurt, paprika and garlic together. Dip the skewers into the yoghurt. Cover and refrigerate until required.
- Step 2Place the couscous in a large heatproof bowl. Pour over 2 cups (500ml) of boiling water. Cover and set aside for 10 minutes. Use a fork to separate the grains. Cool.
- Step 3Heat a chargrill pan over a high heat. In batches, cook the skewers, turning, for 7 minutes or until cooked through.
- Step 4Stir the cherry tomatoes, cucumber, lemon juice and coriander through the couscous and season with pepper. Serve with the skewers.
- Low sodium
- Low sugar
- Lower gi
Nutrition
2532 kj
Energy
13g
Fat Total
5g
Saturated Fat
7g
Fibre
42g
Protein
101mg
Cholesterol
211.33mg
Sodium
8g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Louise Lister
- Publication: Fresh Living
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