- 250g Sweet Potato, peeled, cut into 2cm cubes
- 2 teaspoons olive oil, plus extra for lamb
- 125g (2/3 cup) pearl couscous
- 1 cup salt reduced chicken stock or water
- 1 sprig rosemary
- 4 lamb cutlets
- Pinch mild paprika
| - Microwave, steam or boil sweet potato until tender. Set aside
- Meanwhile, heat oil in a medium saucepan over medium-high heat. Add couscous and cook, stirring, for 3 minutes until couscous is golden. Add stock and rosemary. Bring to the boil. Reduce heat and simmer, covered for 10 minutes or until couscous is tender
- Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add sweet potato and set aside
- Meanwhile, drizzle a little olive oil over lamb, Sprinkle with paprika. Heat oil in a large frying pan on high. Cook lamb for 2-3 minutes each side until cooked to taste. Set aside to rest for 5 minutes. Serve with couscous
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