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
- 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.
- 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.
- Combine couscous with remaining oregano and salad vegetables, dress with lemon juice.
- Divide couscous and lamb between plates, crumble feta on top along and serve with and a lemon wedge.
- 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