Featuring:
• Le Souk - Couscous
• The Olive Tree - Kalamata Olives
Description
A light yet satisfying Mediterranean-inspired dish, combining tender lamb with fluffy, fragrant couscous and briny olives. Perfect for a quick weeknight dinner or a lunch that feels elevated and wholesome.
Details
• Serves: 2
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
Ingredients (Serves 2)
• 1 cup couscous
• 6–8 olives, halved
• 1 tbsp olive oil
• 200–250g Lamb Yiros Blend
• Optional: chopped fresh parsley for garnish
• Salt and freshly ground black pepper, to taste
Instructions
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Prepare couscous according to packet instructions. Once cooked, drizzle with olive oil and fluff with a fork.
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Heat a non-stick pan over medium heat. Pan-fry lamb yiros blend patties or small cubes for 3–5 minutes per side, until golden brown and cooked through. Season with salt and pepper to taste.
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Gently stir the halved olives into the couscous. Taste and adjust seasoning if needed.
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Spoon the couscous onto plates, top with the cooked lamb, and sprinkle with chopped parsley if using. Serve warm.
Chef’s Tips
• For extra flavour, add a squeeze of fresh lemon juice or a drizzle of extra virgin olive oil over the couscous before serving.
• Roasted vegetables like bell peppers, zucchini, or cherry tomatoes make a colourful and nutritious addition.
• Lamb can be cooked ahead of time and reheated gently for a quick weeknight meal.