Cumin lamb with capsicum & green-bean couscous

Ingredients

1 tbs ground cumin
2 tsp salt
450g lamb leg steaks, cut across the grain into 3cm-thick slices
1 tbs olive oil
180g green beans, topped, halved
375ml (11/2 cups) boiling water
190g (1 cup) couscous 150g bought chargrilled capsicum, drained on paper towel, thickly sliced
1/4 cup loosely packed fresh continental parsley leaves

 

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Method

1. Combine the cumin and salt on a plate. Roll the lamb in the cumin mixture to lightly coat. Heat oil in a medium non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking.
2. Meanwhile, combine the beans, water and couscous in a medium saucepan over low heat. Cook, stirring occasionally with a fork, for 2-3 minutes or until all the liquid is absorbed and the beans are bright green and tender crisp. Remove from heat. Use a fork to separate the grains.
3. Spoon couscous among serving plates. Top with lamb and capsicum and sprinkle with parsley leaves. Serve immediately.