Lamb and Couscous Salad

    15 minutes

    Healthy and quick salad that makes a full meal. Lamb backstrap strips are seared and served with vegetables and couscous on top of baby spinach.


    New South Wales, Australia
    6 people made this

    Serves: 2 

    • 250g lamb backstrap, sliced into strips
    • 100g couscous
    • 1 green capsicum, sliced
    • 1 onion, sliced
    • 1 punnet cherry tomatoes, halved
    • 250g baby spinach leaves
    • 50g goats cheese
    • 1 clove garlic, finely diced
    • salt and pepper to taste

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat fry pan till hot and sautee lamb strips until brown on the outside and slightly pink inside. Remove and set aside. Sautee garlic, capsicum and onion together for 5 minutes or until lightly cooked.
    2. Meanwhile, cook couscous as per packet directions, adding salt and pepper to taste.
    3. Mix lamb, vegetables and couscous into a large bowl. Lay spinach leaves on plates. Add couscous mixture to spinach leaves, crumble goats cheese on top, and serve.

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    Reviews in English (2)


    Not bad, might try adding some herbs and spices to the lamb though next time to add some zing.  -  19 May 2009


    Yum yum yum...tho I didnt use the goats cheese cos I knew it would be too rich. A nice mix of meat and grain.  -  08 Jan 2009