Minted Lamb With Carrot Couscous

• 45 g couscous
• 60 ml chicken stock, hot
• 60 ml orange juice
• 30 g carrots, grated
• 1 tablespoon fresh parsley, fresh, coarsely chopped
• 120 g lamb cutlets, excess fat trimmed
• 14 teaspoon dried mint, dried
• cooking spray
• 25 g low-fat yogurt
• 1 teaspoon lemon juice
• 5 g tahini (sesame seed paste)
• lemon wedge, to serve

1. Place the couscous, stock and juice in a heatproof bowl.
2. Cover and set aside for 2 minutes, stir with fork, add the carrot and parsley.
3. Season with salt and pepper to taste.
4. Preheat a chargrill oven medium high heat.
5. Sprinkle lamb with mint and spray with cooking oil.
6. Cook for 2 minutes each side for medium-rare.
7. Combine the yoghurt, lemon juice and tahini in a small bowl.
8. Spoon the couscous onto a serving plate.
9. Top with lamb.
10. Drizzle with yoghurt and serve.

couscous, chicken, orange juice, carrots, fresh parsley, lamb cutlets, mint, cooking spray, lowfat yogurt, lemon juice, tahini, lemon wedge

Taken from www.food.com/recipe/minted-lamb-with-carrot-couscous-237554 (may not work)