Ingredients
4 large lamb steaks
1 tbsp SIDS CRAZY LEMON
1 tbsp thyme, chopped
½ cup rice bran oil
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1½ tbsp green peppercorns, crushed
COUSCOUS SALAD:--
2 tbsp peanut oil
1 tsp SIDS CRAZY LEMON
1 cup couscous
2 tsp butter
¼ cup currants
1 orange pepper, fine sliced
2 handfuls rocket
1 tbsp parsley, chopped
½ cup SIDS HONEY MUSTARD VINAIGRETTE
Directions
Combine SIDS CRAZY LEMON, thyme, oil, SIDS LOW SUGAR RASPBERRY VINEGAR and green peppercorns in a sealable bag. Add steaks, toss to coat and leave overnight in fridge.
COUSCOUS SALAD: In a pot, boil 1 cup of water with oil and SIDS CRAZY LEMON. Stir in the couscous then turn off the heat, cover and leave for 2 minutes. Add butter and stir with a fork to separate the couscous. Cool, then combine the rest of the ingredients, including SIDS HONEY MUSTARD VINAIGRETTE and divide onto the meal plates.
Cook steaks on a high heat for 5 minutes, turning every 15 seconds. Rest for 2 minutes then serve on the couscous salad.
