olive and almond couscous
with oregano lamb
- 300g lamb backstrap (boneless loin)
- olive oil, for brushing
- 1 tablespoon marjoram or oregano leaves
- sea salt and cracked black pepper
olive and almond couscous
- 1 cup (200g) couscous
- 1¼ cups (310ml) hot chicken stock
- 20g butter, softened
- ¼ cup (40g) sliced green olives
- ⅓ cup (20g) toasted flaked almonds
- To make the olive and almond couscous, place the couscous in a bowl, pour over the stock and add the butter. Cover with plastic wrap and stand for 5 minutes or until the stock has been absorbed. Stir through the olives and almonds.
- Brush the lamb with oil. Combine the oregano, salt and pepper and press into the lamb. Heat a frying pan over medium-high heat and cook the lamb for 4 minutes each side or until cooked to your liking. Rest the lamb for 3 minutes, then slice.
- Place the couscous in bowls and top with the lamb to serve. Serves 2
© DONNA HAY GROUP
