Marinated Lamb with Couscous
Preparation Time 35 minutes
Cooking Time 20 minutes Ingredients - Marinated Lamb Cutlets:
2 teaspoons chopped chilli
1 teaspoon paprika
1 clove garlic, crushed
2 tablespoons chopped parsley
2 teaspoons ground cumin
1 tablespoon olive oil
1 tablespoon lemon juice
8 lamb cutlets
1 cup couscous
1 cup water
40g (2 tablespoons) Flora pro-activ* Spread
2 tablespoons pine nuts
2 tablespoons chopped dried apricots
1/2 cup coriander leaves
4 cups broccoli florets, steamedMethod
1. Marinated Lamb Cutlets: Combine marinade ingredients in a bowl and mix well. Add the cutlets and coat well. Cover, refrigerate and allow to marinate for at least 30 minutes. Grill or barbecue until cooked.
2. Couscous: Bring water and Flora pro-activ to the boil. Add couscous, remove from heat, cover and stand for 5 minutes. Fluff with a fork and stir through pine nuts, apricots and coriander.
3. To serve: Place cutlets on a bed of couscous and serve with steamed broccoli. Cholesterol
now affects one in two Australian adults and the current percentage of Australians affected by cholesterol is higher than that in the United States and many other countries. Whats more, cholesterol awareness is extremely low with only 1 in 5 Australians thinking that they are affected by cholesterol. Were currently working with the Woodies to educate Australians on the potential consequences of inaction on national heart health and how to lower their cholesterol levels through diet. We are able to provide interview with the Woodies to talk about their struggle with cholesterol. Fats as part of the Australian Guide to Healthy Eating
Leading Australian nutritionist, Bill Shrapnel, has urged the Federal Government to include margarines and vegetable oils in the Australian Guide to Healthy Eating. At present, the Australian Guide to Healthy Eating positions margarines, vegetable oils and butter as not essential to provide nutrients the body needs. However, this means that diets based on the Guide do not meet recommended intakes of omega 3, omega 6, vitamin D and vitamin E. Bill Shrapnel and Dr Katrine Baghurst have written a paper about this issue which has been published in the journal of Nutrition & Dietetics.