750g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 x Cups frozen peas
1 x Cup couscous
Directions
Rub 1¼ tsp of paprika spice mix onto lamb. Place lamb on a plate and cover with plastic wrap. Refrigerate for 20 minutes
Combine yoghurt and chopped mint leaves in a bowl. Season with lemon juice and salt and pepper then cover and refrigerate until ready to serve.
Heat a non-stick frying pan over medium heat.
Spray both sides of the lamb with oil, and cook for 5 minutes on each side at medium heat or until cooked through. Transfer to plate, cover with foil and allow to rest for 10 minutes.
Place pumpkin in large saucepan and cover with water. Cover and bring to the boil over high heat. Cook for 6 - 8 mins or until pumpkin is just tender. Add peas. Cover and cook for 1 minute. Drain pumpkin and peas, reserving 1 cup of cooking water.
Place vegetables in bowl, cover and keep warm.
Return the 1 cup of cooking water to the saucepan. Add remaining paprika mix and bring to the boil.
Remove saucepan from heat and stir in couscous. Cover and stand for 3 mins or until liquid has absorbed.
Stir in couscous with a fork to separate grains. Add pumpkin and peas, and stir to combine.
Thinly slice the lamb, and spoon the couscous onto 4 plates. Top with lamb and any juices from plate. Drizzle with minted yoghurt.