Combining classic Greek flavours of lemon and oregano give both the lamb and couscous a lift with minimal ingredients and fuss. Dried oregano is so versatile, it’s a herb I always have in my camp kitchen.


½ cup instant couscous
8 lamb cutlets
1 Lemon, cut into wedges
1 tablespoon oregano spice blend
1 red bell pepper, seeds removed, diced
½ red onion, peeled, thinly sliced
1 small cucumber, large dice
1 large tomato, cut into large dice
150g feta cheese


  1. Combine couscous with salt, pepper and a teaspoon of olive oil in a small pot. Add ½ cup of boiling water. Cover with a plate and set aside for 5 minutes to re-hydrate. Fluff grains with a fork.
  2. Drizzle lamb with olive oil on both sides, sprinkle with half the oregano and season with salt and pepper. Heat a fry pan over medium heat, cook lamb on medium for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Squeeze a wedge of lemon over the lamb whilst still on the heat to caramelise, turn off heat.
  3. Combine couscous with remaining oregano and salad vegetables, dress with lemon juice.
  4. Divide couscous and lamb between plates, crumble feta on top along and serve with and a lemon wedge.

Serves 3-4


  • Adding a teaspoon of oil to the couscous will ensure it does not stick together and become clumpy. If you encounter this problem, you have most likely added too much water.
  • Remember to cook the lamb within 4 hours of purchase unless you are able to keep it cold.


  • Any spice blend that you prefer can be used. Smoked paprika also works very well as does a lemon and black pepper seasoning
  • Lamb cutlets can be substituted for chops or; chicken breast, steak or pork
  • Potatoes can be used as a starch substitute for couscous, boil until tender and dress whilst still warm with lemon and olive oil

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