Lamb steaks with beetroot and fig Israeli couscous
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$7.10 per serve
(at time of publication)
Full ingredients list:
1 large or 2 small red onions, sliced
1 1/2 cups Israeli couscous
2 beetroot, peeled, grated
1 cup liquid salt-reduced beef stock
1 1/2 cups water
1 1/2 tablespoons balsamic vinegar
lemon juice, to taste
1 tablespoon extra-virgin olive oil
6-8 dried figs, chopped
handful fresh mint, chopped
handful fresh flat-leaf parsley, chopped
4 lamb leg steaks (500g), at room temperature
250g green beans or 4 large handfuls spinach, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a frying pan with a little olive oil. Add onions and cook for 5 minutes or until onions start to caramelise. Add couscous and fry for a few minutes until lightly toasted. Add beetroot, stock, water and balsamic. Lower heat, cover and cook on a low heat for 10 minutes or until couscous is tender. Season to taste with salt, pepper, lemon juice and a drizzle of extra-virgin olive oil. Mix through figs and herbs just before serving.
Step 2 Lightly oil steaks and season with salt and pepper. Pan-fry for 2-3 minutes each side for medium- rare. Rest steaks for a few minutes.
Step 3 Lightly steam or microwave green beans or spinach.
Step 4 Slice steaks to serve. Divide beetroot couscous among plates and top with steak slices and greens. Pour over any lamb juices from the pan.
Serve this main following an entrée of Rosemary roasted pear bruschetta – gourmet two-course entertaining for four people at a total cost of just $40!
Make it gluten free: Use gluten-free stock and use brown rice instead of couscous.
Israeli couscous is sometimes called Mediterranean couscous and is often found in the specialist aisle or with standard couscous.
About this recipe
First published: April 2012