Dinner ideas

Char-grilled lamb with pistachio and fig couscous

Fig and pistachio couscous and baby spinach leaves make the perfect bed for tender, char-grilled lamb backstraps.
char-grilled lamb with pistachio and fig couscous
6
30M

Ingredients

Method

1.

Combine lamb, oil, garlic and spice in large bowl. Cover and refrigerate 3 hours or overnight.

2.

Cook lamb on heated oiled barbecue (or grill or grill plate) until cooked to your liking. Cover lamb loosely with foil; stand 5 minutes then slice thickly.

3.

Meanwhile, to make pistachio and fig couscous, combine stock, salt and oil in small saucepan; bring to the boil. Combine couscous, rind, juice and onion in a large bowl. Add hot stock, then cover and stand about 10 minutes or until liquid is absorbed, fluffing with fork occasionally. Mix in nuts, figs, parsley and spinach; season to taste.

4.

Top couscous with lamb, serve with lemon wedges.

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