Weekly Recipe of Eat Smart Nutrition Consultants

EAT SMART NUTRITION CONSULTANTS

RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE AND PEITA
September 2010
"Add a little spice to your life!" 

Mint and Pumpkin Couscous with Sesame Lamb (Serves 2)

125g peeled pumpkin, diced ½ red capsicum, diced ½ teaspn each smoked paprika and cumin ½ cup dry couscous 1 tablespn sesame seeds 125g low fat Greek style yoghurt

½ small eggplant olive oil spray 1 cup milk 150g lean lamb fillets 2 tablespn shredded mint

1. Combine pumpkin, eggplant and capsicum in a bowl and lightly spray with oil.  Sprinkle with smoked paprika and cumin and toss to coat.  Spread vegetables on a baking paper lined tray and roast at 200°C for 20 minutes or until golden
2. Bring milk to a gentle simmer, remove from heat and stir in couscous.  Cover and stand for 5 minutes.
3. Dust lamb with sesame seeds and lightly spray with oil.  Cook lamb in a non-stick frypan for 2 to 3 minutes on each side or until cooked to your liking.  Stand 5 minutes before slicing thickly
4. se a fork to separate couscous grains.  Toss mint and cooked vegetables through couscous.
5. To serve, divide couscous between serving plates and top with cooked lamb.

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