Lamb steaks with beetroot and fig Israeli couscous
- 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
Total fat 15g
Saturated fat 5g
Dietary fibre 12g
- 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.
- 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.
- Lightly steam or microwave green beans or spinach.
- Slice steaks to serve. Divide beetroot couscous among plates and top with steak slices and greens. Pour over any lamb juices from the pan.
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.
Hanu de Jong
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