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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
A plate of couscous with lamb strips, roast capsicum, zucchini and mint

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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

  1. Step 1. Roast the zucchini and capsicum with one tablespoon of oil at 200°C (180°C fan) for 20 minutes.
  2. Step 2. Cover the couscous with 250 ml of boiling water, stand for five minutes and fluff with a fork.
  3. 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.
  4. 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.