Pregnancy Recipe
Lunch
Lamb and couscous salad
Thoroughly cooked lamb strips with wholemeal couscous, roast vegetables and mint — an iron-rich lunch that reheats well.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Portions
- 4
- Easy
- Pregnancy
- High-protein
- Iron-containing
- Mediterranean-style

Make this recipe
Ingredients
For 4 portions. Tick items as you go — nothing is changed for anyone else.
Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.
This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.
Method
- Step 1. Roast the zucchini and capsicum with one tablespoon of oil at 200°C (180°C fan) for 20 minutes.
- Step 2. Cover the couscous with 250 ml of boiling water, stand for five minutes and fluff with a fork.
- Step 3. Rub the lamb with cumin and cook for four to five minutes each side, until it is cooked through with no pink meat, then rest and slice.
- Step 4. Toss everything with the mint, lemon juice and remaining oil.
Allergens for your selection
- Contains: Cereals containing gluten
Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.
