Replace lamb steaks with un-crumbed chicken breast schnitzels. Cooking time will vary.
500g cleaned and trimmed butternut pumpkin, peeled
1 tblsp olive oil
1 onion, chopped
1 large red capsicum, chopped
1 cup chicken stock
1 cup couscous
2 tblsps Moroccan seasoning
8 x 100g lamb leg steaks
Minted tzatziki, to serve
Cut the pumpkin into 1cm pieces. Place
in a microwave-safe dish with 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High for about 5 minutes, or until tender. Drain.
2 Heat oil in a large saucepan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, until soft. Stir in the stock, couscous and half the seasoning. Bring to a boil. Cover with a lid and remove from heat. Stand for 5 minutes. Fluff couscous with a fork. Stir in the pumpkin.
3 Sprinkle remaining seasoning over both sides of the lamb.
4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add lamb in two batches. Cook for about 2 to 3 minutes on each
side, or until cooked to your liking.
5 Serve lamb with couscous and minted tzatziki.