Herbed Lamb with Almond Olive Couscous

This is another recipe that has been inspired by Donna Hay and her book Fast, Fresh, Simple. To be honest, it's not a book that I flick through and find much inspiration from. There are A LOT of recipes in there, they're all really short and it seems a bit impersonal. However when I used Eat Your Books, a website that catalogues your cookbooks and allows you to search for recipes by book/ingredient etc) there were a lot of recipes from the book that appealed to me, and as such I have cooked quite a bit from it! This is another recipe, but I tweaked it a bit as it was a bit TOO simple for me!

Sorry about the phone pic, I had just been for a run and was STARVING!

This is a great post workout meal, as you've got a big hunk of protein sitting on top of a bed of carbs! It's also a great lunch, it'll keep you going for hours! This is so fast, delicious and will leave you feeling satisfied afterwards! You can sub in quinoa or any other similar grain/carb that can soak up flavours.


The quantities will be a bit free n easy - it's really up to you to add as much or as little as you like! You should end up with some couscous leftover for lunch the next day!


Ingredients
2 portions of lamb (whichever you prefer to eat)
3 tbsp oregano or marjoram (dried or fresh - I used dried)
1 cup couscous
Hot stock (enough to cover your couscous about 1-1.5 cups - I used chicken that I made earlier)
Handful of almonds
Handful of green olives (chopped)
Handful of fresh spinach
Lemon wedge
Extra virgin olive oil
Salt and pepper


Method
1) Lightly oil your lamb and sprinkle 2 tbsp of your herb over the lamb, and grill them over a high heat to your preferred "doneness".
2) Pour your couscous into a large bowl with the rest of the herbs, and pour over the hot stock. Cover and leave until you are ready to serve.
3) Chop your almonds and olives roughly. When the lamb is done, take it off the heat to rest until everything else is done.
4) Fluff up the couscous with a fork (if you use a spoon it clumps) and add your almonds, olives, and spinach and mix to combine. Add a generous squeeze of lemon, a glug of olive oil and season with salt and pepper.
5) Slice up your lamb, pile the couscous onto your plate and place the lamb on top. EAT!