Lamb And Couscous Salad - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
10 oz lamb leg steaks, fat trimmed
1 cup couscous
1 None beef bouillon cube
1 None lemon, peel finely grated and lemon juiced
1/2 cup flat-leaf parsley leaves
4 None green onions, thinly sliced
1 None carrot, coarsely grated
2 small tomatoes, coarsely chopped
1` cup store-bought low fat hummus

Preparation

Heat oil in a large skillet on medium-high heat. Add lamb, cook for 3 mins each side or until cooked to desired doneness. Remove from pan. Cover with foil; let stand for 5 mins. Thinly slice.
Meanwhile, place couscous and crumbled bouillon cube in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
Add lamb, lemon peel and juice, parsley, onion, carrot and tomato to couscous; mix well. Divide couscous mixture among serving plates. Serve topped with hummus.