Easy Eats: Nourishing Couscous Lamb Bowls
Chunks of juicy lamb suspended over a delightful couscous and veggie almost-minestrone concoction... This is the epitome of winter comfort food, cooked in just one pan.
Ingredients
- 2 Tbsp olive oil
- 1 brown onion, chopped
- 1 stick celery, chopped
- 2/3 cup (150g) pearl couscous
- 2 garlic cloves, sliced
- 1 Tbsp cumin seeds
- 1 x 390g can four-bean mix, rinsed and drained
- 1 x 400g canned chopped tomatoes
- 1 vegetable stock cube, crumbled
- 2-3 potatoes (I use red rascal)
- Parmesan rind (optional)
- 400g lamb leg steaks
- 1 sprig rosemary
- 3 leaves cavelo nero or spinach, shredded
- Lemon, chopped parsley and garlic crostini to serve
Instructions
- 1.
Heat oven to 200C.
- 2.
Heat oil in a deep sided wide saucepan or frying pan set over medium heat. Add onion and celery and cook, stirring, for 2 minutes or until softened.
- 3.
Add couscous, garlic and cumin and cook, stirring, for 3 minutes or until couscous is lightly toasted and garlic is aromatic.
- 4.
Add beans and stir to coat then add tomatoes, potatoes, stock cube, parmesan rind and 2 1/2 can-fulls of water (about a litre). If you’re preparing this ahead of time, you can stop here and continue the rest of the prep at dinner time.
- 5.
Bring mixture to a gentle simmer for 5 minutes. Meanwhile, thread whole lamb steaks onto two long metal skewers so that they can sit over the pan (alternatively use a rack that can sit over the lip of the pan.) Scatter with salt, pepper and rosemary.
- 6.
Balance skewered lamb over pan and transfer to the oven.
- 7.
Bake for 20-25 minutes or until lamb is golden and potatoes are just cooked through. Set lamb aside to rest then stir cavelo nero through the couscous mixture and cover with a lid to cook for 5 minutes.
- 8.
To serve, spoon couscous into bowls. Squeeze over lemon, and top with sliced lamb, chopped parsley and crostini.
