- 1kg pumpkin or butternut squash, unpeeled, cut into thin wedges
- 3 red onions, cut into wedges
- Cooking oil spray
- 3tbsp dukkah (a North African blend of spices) or a handful of chopped fresh herbs, such as mint and coriander
- 600g lamb neck fillet
- 350g asparagus or tenderstem broccoli, trimmed and halved
- 250g couscous
- 400ml hot reduced-salt vegetable stock
- 125g low-fat natural yogurt
- 1tbsp tahini
- 1tbsp lemon juice
- Heat the oven to 200°C/fan 180°C/gas 6 and line 2 large baking trays with baking paper. Put the pumpkin or squash and onions in a single layer in one of the trays, then spray with oil and sprinkle with the dukkah or chopped herbs. Roast for 30 min or until tender.
- Meanwhile, spray a large non-stick frying pan with oil and put it over a high heat. Cook the lamb, turning, for 5 min or until golden. Transfer to the second baking tray with the asparagus or broccoli and roast for 12 min for medium, or until cooked to your liking (but remove the veg after 12 min). Transfer to a plate, cover with foil and rest for 5 min. Slice the lamb.
- Put the couscous in a bowl, pour over the stock and mix. Cover and leave for 5 min or until all the liquid is absorbed, then fluff with a fork. In a separate bowl, mix the yogurt, tahini and lemon juice.
4 Divide the couscous among 6 bowls, then top with the lamb, roasted veg and a dollop of the tahini yogurt.
Nutrition per serving
Read more on how we calculate nutrition.
504 31.4g 19.3g 7.3g 8.2g 13.2g 0.8g 180mg 53g 3.9mg