Char-grilled Lamb with Couscous

Serves: 4
Preparation Time: 40
Cooking Time: 15


  • 500g lamb sirloin steak or backstrap, trimmed of all visible fat
  • 500mL Campbell's Real Stock – Salt Reduced Vegetable
  • 1 tsp dried rosemary
  • 2 red capsicums, cut into quarters and seeds removed
  • 2 zucchini, cut in quarters lengthways
  • 4 corn cobs, still in their husks
  • 1 cup couscous
  • ½ cup semi dried tomatoes, roughly chopped
  • ¼ cup pitted kalamata olives, roughly chopped


  1. Place lamb in a bag with 125ml (½ cup) of Campbell's Real Stock and rosemary. Allow to marinate for at least 30 minutes, but preferably longer, even overnight.

  2. Heat char grill or BBQ. Place capsicum, zucchini and corn over the heat and cook, turning frequently. Roughly chop half the capsicum and zucchini. Set aside the remaining vegetables to keep warm.

  3. Remove lamb from marinade and cook until desired, turning once during the cooking and brushing with the marinade during the cooking. Remove from heat, cover and allow to stand.

  4. Place remaining stock in a medium saucepan and bring to the boil. Remove from the heat and stir in couscous, chopped capsicum and zucchini, tomatoes and olives. Cover and allow to stand for 5 minutes.

  5. Toss couscous with a fork before serving with the sliced lamb.


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