Ingredients
Method
1.In a medium bowl, combine couscous, water, currants and lemon juice. Cover with cling film. Set aside 3 minutes, then use a fork to fluff grains.
2.Rub lamb with seasoning. In a frying pan, heat oil on high. Cook lamb 5-6 minutes, turning until cooked to taste. Transfer to a plate. Set aside, loosely covered with foil, 5 minutes to rest. Thinly slice.
3.In a large bowl toss radicchio, broad beans, asparagus and mint. Toss with couscous mixture. In a small bowl, combine yoghurt and jelly.
4.Serve lamb on a bed of couscous, drizzled with mint yoghurt and sprinkled with lemon zest and mint leaves.
If liked, use lamb leg steak for this dish for added economy.
Note