Warm Lamb and Couscous Bowl with Mint Vinaigrette

Ingredients

• 300 g lamb leg steaks
• 0.75 cup couscous
• 0.75 cup chicken stock
• 0.5 cucumber
• 1 cup cherry tomatoes
• 0.25 red onion
• 2 tbsp fresh mint
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Pour hot chicken stock over couscous, cover, and let sit 5 minutes, then fluff with a fork.

2. 2

   Season lamb with oregano, salt, and pepper.

3. 3

   Sear lamb in olive oil over high heat, 3-4 minutes per side for medium-rare; rest 5 minutes, then slice.

4. 4

   Chop cucumber, halve tomatoes, and thinly slice red onion.

5. 5

   Whisk lemon juice, olive oil, chopped mint, salt, and pepper for the vinaigrette.

6. 6

   Toss couscous with vegetables and half the vinaigrette.

7. 7

   Top with sliced lamb and drizzle with remaining vinaigrette.