Lemon & Herb Lamb, Couscous & Green Beans Plate
Lemon & Herb Lamb, Couscous & Green Beans Plate brings British flavour to a plate that delivers 47g of protein for 550 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g Lamb Leg
- 120g couscous
- 80g mushrooms
- 80g green beans
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the mushrooms and green beans, then measure out the sauce ingredients.
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2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the mushrooms and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the plate: couscous first, then the veg and lamb, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.