This Australia Day, prevent over-indulgence with this healthy yet delicious gourmet salad.


  • * 4 x 150g lean lamb steaks, fat trimmed

  • * 1 tbs sumac

  • * 3 cups (240g) shredded red cabbage

  • 2 tbs balsamic vinegar

  • * 400g can butter beans, rinsed, drained

  • ¾ cup (150g) couscous

  • * 2 oranges

  • 1 tbs extra-virgin olive oil

  • 1 tsp honey

  • * ½ small garlic clove, crushed

  • * 150g baby spinach leaves

  • * ½ red onion, thinly sliced

  • Note

  • Filling and healthy foods are marked with an asterisk. These foods help fill you up and keep you healthy.


  • 1.

    Heat a large non-stick frying pan over high heat. Lightly spray the lamb with oil and sprinkle with

  • 2.

    Sumac. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

  • 3.

    Reheat the pan over high heat. Add the cabbage, balsamic vinegar and ¼ cup (60ml) water and cook, stirring, for 2-3 minutes or until the cabbage is tender. Add the beans and cook for 2 minutes or until heated through.

  • 4.

    Meanwhile, place the couscous in a medium heatproof bowl. Add ¾ cup (180ml) boiling water. Stir. Cover and stand for 3-5 minutes or until the liquid has absorbed. Separate the grains with a fork.

  • 5.

    Cut the oranges into segments over a large bowl to catch the juice. Add the oil, honey and garlic to the bowl and stir to combine. Add the baby spinach, onion, orange segments and orange juice mixture to the couscous and toss to combine. Serve with the lamb.

  • Tip:

  • 1.

    Jazz up the couscous and use hot chicken stock instead of water for absorption – the grains soak up all the extra flavour. The ProPoints values remain the same.


The Weight Watchers ProPoints® plan has been given a fresh new Smart Made Simple approach with the introduction of an extensive list of new recipes and meal ideas tailored to individual food preferences.

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