2 x 110g packets quinoa or maize couscous
2 tbsp garlic infused oil
2 tbsp olive oil
4 lamb leg steaks
250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
20 Kalamata olives
handful mint or flatleaf parsley
1 tbsp toasted flaked almonds
Prepare the quinoa or maize couscous, according to the instructions and set aside to absorb the liquids.
Heat the garlic oil in a frying pan over a medium heat with a tablespoon of the oil.
Add the lamb steaks and fry for 4 minutes on each side.
Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
Toss the almonds and olive oil into the quinoa/couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.
Recipe from Good Food magazine