200g swiss brown mushrooms, quartered
1 eggplant, chopped
Freshly ground black pepper
Olive oil cooking spray
80g (1/2 cup) Blu Gourmet Pearl Couscous
4 trim lamb cutlets
1/2 x 425g can no added salt brown lentils, rinsed and drained
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
Zest of 1/2 lemon
1 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp extra virgin olive oil
40g reduced-fat feta, crumbled
1 Preheat oven to 200°C (fan-forced). Line a roasting pan with baking paper. Put the mushrooms and eggplant in the pan and spray with cooking spray. Roast for 15-20 minutes, or until tender.
2 Meanwhile, put the water and couscous in a small saucepan. Cover and bring to the boil over high heat. Reduce heat to medium and cook, covered, for 10-15 minutes or until the couscous is tender and the water is absorbed. Transfer to a bowl and set aside to cool slightly.
3 Preheat a chargrill on medium-high. Spray the lamb cutlets with cooking spray and season with pepper. Add to the pan and cook for 11/2 minutes each side or until cooked to your liking.
4 Add the roasted vegetables, lentils, mint, parsley and lemon zest to the couscous. Toss to combine. Whisk the lemon juice, vinegar and oil together. Season with pepper. Pour over the couscous mixture and toss to combine. Divide the salad between shallow serving bowls. Sprinkle with the feta and serve with the lamb cutlets.
[HEALTH TIP] Pearl couscous is low GI so it will keep you feeling fuller for longer and will help avoid spikes in your blood glucose levels.