Lamb chops with red pepper & mint salsa
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Couscous with pine nuts, coriander & raisins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 250g couscous
- 400ml hot vegetable stock
- 75g 2 ½ oz pine nuts
- 50g dried apricotschopped
- bunch corianderleaves
- 4-5 tbsp raisins
- zest and juice 1 lemon
- 5 tbsp olive oil
Nutrition: per serving
- kcal366
- fat17g
- saturates2g
- carbs50g
- sugars18g
- fibre2g
- protein8g
- salt0.28glow
Method
step 1
Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
step 2
Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.
