For a healthy dinner idea, this mushrooms with herb couscous and lamb is the perfect recipe. High in protein and nutrient rich, this dish is wholesome and so easy to make.
Ingredients
2 tsp ground cumin
2 tsp paprika
2 garlic cloves, crushed
1 tbs Worcestershire sauce
1 large orange, juiced
2 tbs olive oil
2 x 450g lamb loin fillets
400g Portabella mushrooms, trimmed
1 1/2 cups couscous
1/3 cup chopped flat-leaf parsley
1/2 cup Greek-style yoghurt
Method
Combine cumin, paprika, garlic, Worcestershire sauce, 2 tablespoons of orange juice and half the oil in a screw-top jar. Season to taste, shake well. Divide the dressing between two shallow dishes, place lamb in one dish and mushrooms in the other and turn to coat in dressing. Cover and marinate in the fridge for 30 minute
Put couscous in a heatproof bowl, pour over 1 1/2 cups boiling water. Cover and stand for 5 minutes. Add the parsley, remaining oil and orange juice, season to taste and stir with a fork to separate the grains
Preheat barbecue plate on medium-high. For rare lamb barbecue 3-4 minutes on each side, or cook to your liking. Set aside in a warm place to rest for 10 minutes. While lamb is resting barbecue the mushrooms for 3-4 minutes each side until tender
Thickly slice the lamb and mushrooms, drizzle with yoghurt and serve with herb couscous
