Lamb And Couscous Salad

• 1 tbsp vegetable or olive oil
• 10 oz lamb leg steaks, fat trimmed
• 1 cup couscous
• 1 None beef bouillon cube
• 1 None lemon, peel finely grated and lemon juiced
• 1/2 cup flat-leaf parsley leaves
• 4 None green onions, thinly sliced
• 1 None carrot, coarsely grated
• 2 small tomatoes, coarsely chopped
• 1` cup store-bought low fat hummus

1. Heat oil in a large skillet on medium-high heat. Add lamb, cook for 3 mins each side or until cooked to desired doneness. Remove from pan. Cover with foil; let stand for 5 mins. Thinly slice.
2. Meanwhile, place couscous and crumbled bouillon cube in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
3. Add lamb, lemon peel and juice, parsley, onion, carrot and tomato to couscous; mix well. Divide couscous mixture among serving plates. Serve topped with hummus.

vegetable, couscous, lemon, flatleaf parsley, green onions, carrot, tomatoes, storebought low fat hummus

Taken from recipes-plus.com/api/v2.0/recipes/34226 (may not work)