Serves 4-5

1 cup fat free natural yoghourt
2 tablespoons tandoori paste
500g lean lamb fillets, diced
1 cup instant couscous
1 cup orange juice
¼ cup sultanas
¼ cup chopped fresh parsley
¼ cup slivered almonds, toasted
1 tablespoon chopped fresh mint
1 tablespoon lemon juice

• Combine half the yoghourt and tandoori paste and marinate lamb for 30 minutes or overnight. 
• Barbecue or grill until just cooked. 
• Heat orange juice, add couscous and stand until liquid absorbed, about 5 minutes.  Fluff with a fork and add sultanas, nuts and parsley. 
• Combine remaining yoghurt with mint and lemon juice and serve with lamb and couscous.

Serve with:

• Microwave some pappadums for a crunchy treat
• Grated carrot and fresh mint salad
• Make some steamed rice as a back up for fussy eaters