Ingredients:

• 2 cups fresh cherries, pitted and sliced
• 1 cup cous cous
• 1 cup fresh mint, finely chopped
• 300 g lamb, diced
• 1 cup boiling water
• ¾ cup low-fat feta cheese, crumbed
• ½ cup chopped toasted pine nuts
• 4x 1tspn low-fat natural yoghurt

Method:

1. Pre heat non-stick fry pan.
2. In a large bowl, combine cous cous in boiling water and set aside for 5 minutes.
3. Spray non-stick fry pan with spray olive oil.
4. Add diced lamb and cook until desired and cut set aside.
5. Run a folk through the cous cous to separate grains.
6. Add cherries, mint, cheese, and pine nuts to cous cous and stir well.
7. Serve cous cous on each plate and top with strips of grilled lamb.
8. Add 1 tspn of yoghurt on lamb.

This dish is also nice with seared tuna steak.

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