Chargrilled lamb & couscous with vegetables

NB Diabetes friendly

• 1 cup couscous
• 1 cup salt reduced chicken stock
• 2 x 425g cans chickpeas, rinsed, drained
• 50g roasted red capsicum, cut into strips
• 50g chargrilled eggplant, cut into strips
• 1/3 cup flat-leaf parsley leaves, chopped
• 1/3 cup coriander leaves, chopped
• 1 lemon, rind finely grated, juiced
• olive oil cooking spray
• 320g lamb loin fillets, trimmed
• 2 tablespoons balsamic vinegar

Method

1. Place couscous in a large, heatproof bowl. Combine 3/4 cup water and 1/2 cup stock in a saucepan. Bring to the boil. Pour over couscous. Cover and set aside for 3 to 4 minutes or until liquid is absorbed. Use a fork to separate grains. Add chickpeas, capsicum, eggplant, parsley, coriander, lemon rind and 2 tablespoons lemon juice. Season with salt and pepper. Toss to combine. Cover and set aside.
2. Spray a non-stick frying pan with oil and heat over medium-high heat. Season lamb with pepper. Add to pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Increase heat to high and add vinegar and remaining stock. Cook for 4 to 5 minutes or until sauce reduces and thickens. Stir in any juices from lamb.
3. Divide couscous between serving plates. Thinly slice lamb and arrange over couscous. Pour over balsamic sauce. Serve.