Minted Lamb With Carrot Couscous

Submitted by Tracey_B

"Weight Watchers dish, Australian measurements, points value 7 1/2 per serve."

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 1

ingredients

• 45 g couscous
• 60 ml chicken stock, hot
• 60 ml orange juice
• 30 g carrots, grated
• 1 tablespoon fresh parsley, fresh, coarsely chopped
• 120 g lamb cutlets, excess fat trimmed
• 1⁄4 teaspoon dried mint, dried
• cooking spray
• 25 g low-fat yogurt
• 1 teaspoon lemon juice
• 5 g tahini (sesame seed paste)
• lemon wedge, to serve

directions

1. Place the couscous, stock and juice in a heatproof bowl. Cover and set aside for 2 minutes, stir with fork, add the carrot and parsley. Season with salt and pepper to taste.
2. Preheat a chargrill oven medium high heat. Sprinkle lamb with mint and spray with cooking oil. Cook for 2 minutes each side for medium-rare.
3. Combine the yoghurt, lemon juice and tahini in a small bowl. Spoon the couscous onto a serving plate. Top with lamb. Drizzle with yoghurt and serve.