Minted Lamb With Carrot Couscous

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

• Ready In: 15 mins
• 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.