Lamb With Mango Couscous Salad

Tangy yoghurt is great with aromatic seasoned lamb and a salad that's full of crunch and flavour. What's more, this dish is low fat and ready in no time.

The ingredient of Lamb With Mango Couscous Salad

• 1 tablespoon moroccan seasoning
• 2 about 500g lamb eye of loin backstraps
• olive oil spray
• 290g 1 1 2 cups couscous
• 375ml 1 1 2 cups boiling water
• 1 mango cheeks removed peeled cut into 2cm pieces
• 1 2 red capsicum seeded coarsely chopped
• 1 2 cup fresh mint leaves chopped
• 1 2 cup fresh coriander leaves chopped
• 2 shallots ends trimmed thinly sliced
• 1 tablespoon fresh lemon juice
• 125g 1 2 cup low fat natural yoghurt

The Instruction of lamb with mango couscous salad

• preheat a chargrill or barbecue grill on high place the seasoning and lamb in a sealable plastic bag shake to coat spray the lamb with oil cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil and set aside to rest thinly slice across the grain
• meanwhile place the couscous in a large heatproof bowl pour over the water cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed add the mango capsicum mint coriander shallot and lemon juice season with salt and pepper and toss until well combined
• divide the couscous mixture among serving plates top with the lamb and yoghurt

Nutritions of Lamb With Mango Couscous Salad

calories: 490 667 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 62 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 38 grams protein
calories: 85 milligrams cholesterol
calories: 254 57 milligrams sodium
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calories: nutritioninformation