Chargrilled Lamb With Vegetable Couscous

Fluffy couscous with chickpeas and eggplant is a healthy accompaniment to char-grilled lamb.

The ingredient of Chargrilled Lamb With Vegetable Couscous

• 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

The Instruction of chargrilled lamb with vegetable couscous

• place 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
• spray 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
• divide couscous between serving plates thinly slice lamb and arrange over couscous pour over balsamic sauce serve

Nutritions of Chargrilled Lamb With Vegetable Couscous

calories: 538 228 calories
calories: 18 grams fat
calories: 7 grams saturated fat
calories: 55 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 34 grams protein
calories: 56 milligrams cholesterol
calories: 534 83 milligrams sodium
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calories: nutritioninformation