Sticky Fig Lamb Cutlets With Warm Bean Couscous Salad Recipes

STICKY FIG LAMB CUTLETS WITH WARM BEAN & COUSCOUS SALAD

Sticky fig lamb cutlets with warm bean & couscous salad image

Pick up a lean rack of lamb to really impress when cooking a romantic meal for two - serve with fruity Moroccan flavours

Provided by Cassie Best

Time 20m

Number Of Ingredients 10

Ingredients

100g couscous
French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
2 tbsp olive oil
200g pack green bean , stem ends trimmed
4 tbsp fig jam or conserve, mixed with 1-2 tbsp water
2 tbsp balsamic vinegar
½ small red onion , thinly sliced
handful cherry tomatoes , halved
zest and juice ½ lemon
small handful mint leaves, most torn

Steps:

Heat a frying pan and bring a small saucepan of water to the boil. Put the couscous in a bowl, pour over 100ml boiling water from the kettle, cover with a tea towel and set aside. Cut between the lamb bones so you have 7 trimmed lamb cutlets. Rub a little of the oil and some seasoning onto each cutlet. Cook the green beans in the boiling water for 4 mins, then drain.
Once the frying pan is hot, cook the lamb for 3 mins each side, brushing with the fig jam as they cook. Add the vinegar in the final 1 min of cooking, transfer the lamb to a plate and leave to rest. Bubble any remaining juices in the pan until sticky.
Mix the couscous with a fork to fluff it up, add the beans, red onion, tomatoes, lemon zest and juice, the torn mint and the remaining oil. Season and mix well. Divide the salad between 2 plates and top with the lamb cutlets. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.

Nutrition Facts : Calories 631 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

FIG AND COUSCOUS SALAD RECIPE BY TASTY

Fig And Couscous Salad Recipe by Tasty image

This hearty fig and couscous salad is a perfect side for holiday dinner or an easy-to-pack lunch. The warm couscous pairs nicely with the fresh fig and white wine vinaigrette. Your friends will rave about this salad.

Provided by Katie Aubin

Categories Sides

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 small shallot, minced
½ cup cold water
2 garlics
½ teaspoon kosher salt, plus more to taste
1 tablespoon caper, drained and minced
½ teaspoon dried oregano
4 tablespoons white wine vinegar
6 tablespoons olive oil
1 ½ cups couscous, warm
8 black mission figs, cut into eighths
¾ cup dried yellow apricot, halved
¾ cup green olives, such as Calvestrano, pitted and halved
½ cup fresh parsley, loosely packed, minced
½ cup slivered almonds, toasted

Steps:

In a small bowl, combine the shallot and cold water. Set aside while you prepare the dressing .
Place the garlic cloves on a cutting board and smash with the side of a knife. Sprinkle with the salt. With the blade edge of the knife facing away from you and nearly parallel to the cutting board, begin pressing against the garlic to create a paste with the salt.
Add the garlic paste, capers, oregano, and white wine vinegar to a medium bowl and whisk to combine. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
Drain the shallots, then mix into the dressing.
Make the salad: Add the couscous to a large bowl. Add 3 tablespoons of the dressing and toss to coat. Gently fold in the figs, apricots, olives, and parsley. Dress with 1-2 more tablespoons of dressing and toss to coat.
Just before serving, fold in the almonds. Serve with the remaining dressing alongside.
Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 7 grams, Protein 10 grams, Sugar 14 grams

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