Moroccan lamb and couscous salad

    1 hour 40 minutes

    Enjoy the fragrant flavours of coriander and mint in this North African-inspired salad, which can be largely prepared ahead. Lamb is a good source of protein, as well as B vitamins, iron and zinc.

    8 people made this

    Serves: 4 

    • 2 zucchini, quartered and cut into chunks
    • 2 red capsicums, deseeded and cut into chunks
    • 2 yellow capsicums, deseeded and cut into chunks
    • 2 red onions, each cut into six wedges
    • 2 tablespoons olive oil
    • 500 g lamb neck fillets, trimmed of fat
    • 2 cups (250 g) couscous
    • 2 tablespoons chopped fresh coriander
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon chopped fresh mint
    • 8 pitted black olives, sliced
    • 6 spring onions, sliced on the diagonal
    • ¼ cup (60 ml) lemon juice
    • 1 tablespoon olive oil
    • 3 garlic cloves, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • pinch of cayenne pepper
    • 100 ml tomato juice
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon chilli sauce, or to taste

    Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 

    1. Preheat the oven to 200°C. Put the zucchini, capsicums and red onions in a roasting tin, spoon over the olive oil and toss together to coat the vegetables. Put the tin in the oven and roast for 30 minutes, turning the vegetables after about 15 minutes.
    2. Meanwhile, combine all the marinade ingredients in a shallow dish. Add the lamb, turn to coat, then cover and set aside. Put all the dressing ingredients in a screw-top jar, shake together and set aside.
    3. Stir the vegetables once they have roasted for 30 minutes, arrange the lamb on top and pour over the marinade. Return to the oven and continue roasting for a further 30 minutes until the lamb is cooked but still juicy. (You can prepare ahead up to this stage if more convenient and chill for up to 24 hours.)
    4. Put the couscous in a heatproof bowl and pour over enough boiling water to cover. Set aside, covered, for about 5 minutes until the water is absorbed and the grains are tender. Fork in the herbs, olives and spring onions.
    5. Transfer the lamb to a plate and allow to rest for 10 minutes. Stir all the roasted vegetables into the couscous, then thinly slice the lamb and lay it on top of the couscous. Shake the dressing and pour it over the salad. Toss together, then serve warm.


    If you have time, you can marinate the lamb overnight.


    3 portions vegetables

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