Lamb, kidney beans and couscous
Mid-week dinners should be tasty and quick to prepare and there is nothing as quick as couscous.
The tiny granules of durum wheat steam to a light and fluffy alternative to rice or pasta.
Couscous is usually a side dish to spicy meat stews but the addition of herbs and vegetables can also make a lovely salad.
All you need isboiling water and a measuring jug, 200g is enough for four people.
Put the couscous into a bowl and pour on 200ml of boiling water, stir in a tablespoon of olive oil, a pinch of salt and cover with a lid. After eight minutes fluff up the grains with a fork and it’s ready to serve.
200g couscous cooked as above
500g lamb fillet cut into 2cm pieces
1 onion finely chopped
4 cloves garlic finely chopped
100g sun dried tomatoes chopped
Dessertspoon chopped rosemary
1 or 2 red chillies (depending on heat) chopped
150ml white wine
Tin of kidney beans drained
1. Heat a saucepan and add a tbsp of olive oil.
2. Cook the garlic and onion for 4 minutes without colouring.
3. Add the rosemary, chilli and sun dried tomatoes and cook for 1 minute.
4. Add the wine and the beans and turn the heat down to low.
5. Fry the lamb fillet in olive oil until brown all over. It should still be a little pink in the middle. Season and add to the kidney bean pot.
6. Stir and serve with the couscous.