Food diary?
I decided I should add a few recipes every now and then. I'm really needing to get serious about losing weight, and every now and then a recipe catches my eye, so!
Lamb, minted pea and rosemary couscous.
Serves 2.
Preptime: 15 mins.
Cooking time: 15 mins.
Couscous:
2 tsp olive oil
1 medium sliced onion
1 clove garlic, crushed
100g thinly sliced lamb
½ cup frozen peas
¼ cup salt-reduced vegetable stock
¼ cup water
½ cup couscous
1 Tbsp shredded mint leaves
½ cup quartered grape/cherry tomatoes
1/3 cup canned, drained chickpeas
Dressing:
1 tsp olive oil
1 tsp white wine vinegar
½ tsp brown sugar
½ tsp fine chopped rosemary
Lamb, minted pea and rosemary couscous.
Serves 2.
Preptime: 15 mins.
Cooking time: 15 mins.
Couscous:
2 tsp olive oil
1 medium sliced onion
1 clove garlic, crushed
100g thinly sliced lamb
½ cup frozen peas
¼ cup salt-reduced vegetable stock
¼ cup water
½ cup couscous
1 Tbsp shredded mint leaves
½ cup quartered grape/cherry tomatoes
1/3 cup canned, drained chickpeas
Dressing:
1 tsp olive oil
1 tsp white wine vinegar
½ tsp brown sugar
½ tsp fine chopped rosemary
For couscous: heat oil in a non-stick frypan over a medium heat. Add onion and garlic, and cook until golden. (3-4 mins)
Add lamb and stir for 2-3 mins. Add peas and stir occasionally until peas are cooked. (2-3 mins)
Meanwhile, bring the stock and water to boil and slowly pour in the couscous, remove from heat, cover and let stand for 1-3 minutes before stirring with a fork to seperate.
Place couscous in a large bowl, stir in the lamb mixture, mint, tomatoes, chickpeas and dressing.
For dressing: Combine the oil, vinegar, sugar and rosemary. Mix well.