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Warm Lamb Salad on Avocado Mint Couscous

Warm Lamb Salad on Avocado Mint Couscous

Warm Lamb Salad on Avocado Mint Couscous recipe, on MiNDFOOD.

Warm Lamb Salad on Avocado Mint Couscous

Serves 4

2 Shepard Avocados

1 cup couscous

2 tablespoons olive oil

Grated zest and juice of 2 lemons

500g lean lamb fillets

¼ cup chopped fresh mint

2 tablespoons currants

¼ cup flaked almonds, toasted

1 tablespoon olive oil, extra

1 Bring 275ml water to boil in a large saucepan. Sprinkle over couscous. Cover.

2 Remove from heat and allow to steam for 10 minutes.

3 Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.

4 Chargrill or barbeque lamb, brushing with the oil and lemon until cooked as preferred. Cover with foil and allow to sit for 10 minutes.

5 Dice Shepard Avocados in cubes, or as preferred.

6 When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced Shepard Avocado, mint, currents, almond, lemon zest and 1 tablespoon juice. Place on serving plates.

7 Slice the lamb and arrange on top of couscous. Drizzle with the remaining lemon juice and olive oil and garnish with mint leaves.

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