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Lamb with Eggplant, Tomato and Couscous

Lamb with Eggplant, Tomato and Couscous
  • Artificial Colours Free
  • Artificial Flavours Free
  • Casein Free/Low
  • Chemical Free
  • Dairy Free
  • Egg Free
  • Fat Free/Low
  • Flour Free
  • High Fibre
  • Nut Free
  • Preservative Free
  • Soy Free
  • Sugar Free/Low
  • Vegetarian
  • Yeast Free


500g San Remo CousCous

4 x 125g lamb back straps

4 baby eggplants, sliced

6 roma tomatoes, sliced

2 tblspn olive oil

1 tblspn sumac

salt and pepper

handful of coriander leaves


1 cup Greek yogurt

1 tbsp harissa


1. Make San Remo CousCous according to packet directions.

2. Combine oil and sumac, and brush over lamb. Season with salt and pepper.

3. Cook lamb on grill or BBQ on medium heat for 5 minutes. Turn, add eggplant and tomatoes and cook for a further 4-5 minutes.

4. Serve CousCous topped with sliced lamb, eggplant and tomato. Garnish with coriander.

5. Optional: Combine yogurt and harissa and drizzle on top

Recipe Submitted by SanRemo 

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