Notes
Ingredients
1 courgette, halved lengthways and sliced
1 red onion, sliced
250g minced lamb
120g couscous
1 lamb/beef stock cube
400g tin butter beans, drained
2 tbsp. honey
Small handful dill, chopped
100g cherry tomatoes, halved
Few sprigs mint, chopped
Extra virgin olive oil, for drizzling
Method
Heat a little oil in a frying pan over a medium-high heat and fry the courgette and onion, with a pinch of salt, for 5 minutes until starting to soften and brown.
Place the couscous in a bowl, add 180ml boiling water and cover. Leave for 10 minutes.
Remove the veg from the pan and add the minced lamb. Cook for a few minutes until browned, then crumble in the stock cube. Fry for another 2 minutes.
Add the butter beans, and cook for 2-3 minutes until they start to caramelise.
When the couscous is cooked, fluff with a fork, season, mix through the dill and cherry tomatoes along with a little extra virgin olive oil.
Add the honey to the mince mixture, mix well and remove from the heat.
Serve the lamb on top of the couscous, top with the mint and drizzle with a little extra virgin olive oil and black pepper.