Taste.com.au – September 2019

spicedlambcutlets with

couscoussalad
serves4 |prep&cooking17 mins

8 French-trimmedlamb cutlets
1 tspgroundcumin
2 tbsextravirginoliveoil
1 redonion,halved,
thinlysliced
1 redcapsicum,deseeded,
thinlysliced
1 yellowcapsicum, deseeded,
thinly sliced

1 lemon,rindfinelygrated, halved

150g(^3 ⁄ 4 cup)couscous

185ml(^3 ⁄ 4 cup)boilingwater

1 bunchfreshcoriander,

topleavestornoff

400gcanchickpeas,

rinsed,drained

90g(^1 ⁄ 3 cup)Greek-style yoghurt

2 tsp harissa paste

1 Sprinklelambwithcumin.Season.Heat 11 ⁄ 2 tbsoilin a large
non-stickfryingpanoverhighheat.Addonionandcapsicum.
Season.Cook,stirringoccasionally,for5 minutes.Pushcapsicum
mixturetotheside.Addlamb.Cook,turninglambandmoving
capsicummixture,for5 minutesoruntillambis cookedtoyour
likingandcapsicummixturehas softened. Remove from heat.
Squeezeover1 lemonhalf.
2 Meanwhile,placecouscousandlemonrindin a heatproofbowl.
Addboilingwaterandremainingoil.Coverwitha plate.Setaside
for5 minutesoruntilliquidis absorbed.Usea forktoseparate
grains.Addcoriander,reservinga fewsprigs,andchickpeas.
Squeezeoverremaininglemonhalf.Season.Stirtocombine.
3 Placeyoghurtin a servingbowl.Swirlthroughharissa.Servewith
lamb,capsicummixtureandcouscous,toppedwithreserved coriander.

PER SERVE•26g protein•18g fat (4.5gsaturatedfat)

• 44.5g carb • 8.5g dietary fibre • 465 Cals (1943kJ)

zucchini&ricottapizza

serves4 (makes2) |prep & cooking 17 mins

450gpktstone-baked

pizzabases

90g(^1 ⁄ 3 cup)tomatopaste

155g(1^1 ⁄ 2 cups)pre-grated

pizzacheese

150gfreshricotta,

crumbled

(^1) ⁄ 2 tsp dried chilli flakes (optional)
1 zucchini,thinlysliced with
a mandolin
200gpkttomato medley,
halved
135g(^3 ⁄ 4 cup)stuffedgreenolives
(^1) ⁄ 3 cupfreshbasilleaves
Extravirginoliveoilandbalsamic
glaze, to drizzle (optional)
1 Preheatovento240°C/220°Cfan forced. Spread the
pizzabaseswithtomatopaste.
2 Sprinklewithhalfthepizzacheese.Topwiththericottaand
chilliflakes,if using.Arrangethezucchini,tomato,stuffedolives
andbasilontop.Sprinklewiththeremainingpizzacheesethen
spraywitholiveoil.Season.Bakedirectlyontheovenracksfor
10 minutesoruntilcheeseis darkgoldenandbase is crisp.
Drizzleoveroilandbalsamicglaze,if using.
PER SERVE•26g protein•21g fat (10.5gsaturatedfat)

• 71g carb•7g dietary fibre • 593 Cals (2477kJ)

tips!

Wantit glutenfree?Lookforgluten-freepizzabasesat

thesupermarketandreplace pizza cheese with freshly

gratedmozzarella.

Foranextraserveofvegetables,servethepizzawitha salad

ofrawshavedzucchinidressedwithextravirgin olive oil,

white wine vinegar and fresh basil leaves.

September 2019taste magazine 89

eat real