Lamb with Couscous Salad

Cooking Time

10 minutes

Ingredients (serves 4)

• 4 (125g each) trim lamb leg steaks
• 2 teaspoons dried Italian herbs
• olive oil cooking spray
• 60g mixed salad leaves, to serve
• Couscous salad
• 1 cup couscous
• 1 cup boiling water
• 200g grape tomatoes, halved lengthways
• 1 Lebanese cucumber, halved lengthways, sliced
• 1 small avocado, peeled, cut into cubes
• 1/4 cup 100% fat-free French herb dressing

Method

1. Preheat barbecue grill or a non-stick frying pan over medium-high heat. Place steaks on a plate. Sprinkle with half the herbs. Using your fingers, rub herbs into steaks to coat. Turn steaks over and repeat with remaining herbs. Spray both sides steaks lightly with oil.
2. Make couscous salad: Place couscous in a heatproof bowl. Pour over boiling water and cover with foil. Stand for 3 to 5 minutes or until water is absorbed. Stir with a fork to separate grains. Allow to cool for 15 minutes. Add tomatoes, cucumber and avocado. Drizzle over dressing. Season with salt and pepper. Stir until well combined.
3. Grill steaks for 2 minutes each side for medium or until cooked to your liking. Cover and stand for 3 minutes to rest. Serve with couscous salad and salad leaves.