Ingredients
- 1½ cups chicken stock
- 1 cup pearl couscous
- 1 Tbsp unsalted butter
- 2 lamb backstraps
- 2 tsp peri-peri seasoning
- 2 tsp kibbled pepper
- 2 Tbsp extra virgin olive oil
- 1 red onion, finely sliced
- 2 cups watermelon, diced
- 2 cups watercress sprigs
- ¼ bunch mint leave
- 2 Tbsp Brazil nuts, toasted and chopped
- 2 Tbsp sheep’s milk feta
- 2 Tbsp lemon vinaigrette
Instructions
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
1 Pour the stock into a small saucepan and bring to a simmer over a moderate heat. Add
the couscous and butter, then cook gently until craters form. Fit the lid, turn the heat off,
then stand for 20 minutes.
2 Rub the lamb with peri-peri and pepper, then drizzle with extra virgin olive oil. Cook on a
hot ribbed griddle for 8-10 minutes, turning several times, until medium. Rest for 5 minutes,
then carve finely.
3 Arrange the couscous, onion, watermelon, watercress, mint, nuts, feta and lamb in
bowls, then drizzle with vinaigrette