Prep: 10 mins
Cooking: 10 mins
500g lamb leg steaks
1 tblsp olive oil
1 clove garlic, crushed
1 tblsp Moroccan seasoning
1 1/2 cups chicken stock
1 cup frozen peas, corn and carrot mix
1 cup couscous
1/4 cup finely chopped fresh mint
1/2 cup chopped soft and juicy apricots
300g can four bean mix, drained
Salt and pepper, to taste
Tomato chutney, to serve
Fresh mint, to garnish
1. Combine lamb, oil, garlic and half the seasoning in a large bowl.
2. Bring stock and remaining seasoning to boil in a medium saucepan. Add frozen vegetables. Simmer, covered, for about 2 minutes, or until tender. Remove from heat. Add couscous. Cover and stand for 5 minutes. Fluff couscous with a fork. Add mint, apricots and bean mix. Season with salt and pepper. Stir to combine.
3. Meanwhile, cook lamb in a heated, oiled grill pan, on both sides, until browned and cooked to your liking. Remove. Thickly slice.
4. Serve couscous in bowls and top with lamb and tomato chutney. Garnish with mint. Serve with an extra bowl of chutney.
Note: Add sliced avocado or cherry tomatoes to make it go a little further.