Dr Megan Rossi's Peanut Caramel Smoothie
This plant-packed smoothie is going to become a new household favourite!
Place the couscous and red onion into a bowl, crumble in the stock cube then pour over the boiling water. Give it a quick stir then cover the bowl and leave it to sit.
Heat a griddle pan over a high heat. Toss half of the oil with the courgette slices then cook on the very hot griddle pan for 3-4 minutes on each side or until nicely charred.
Rub the ras el hanout and remaining oil onto the lamb steak and cook on the griddle for 3-4 minutes on each side or until cooked to your liking.
Fluff up the couscous with a fork and serve everything together with a sprinkle of chopped parsley.
If you can't find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
¼ tsp ground turmeric
A banging recipe from The Body Coach app!