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Moroccan lamb salad with jewelled couscous


Serves: 4
timePrep time: 20 mins
timeTotal time:
Moroccan lamb salad with jewelled couscous
Recipe Photograph by Brett Stevens

Moroccan lamb salad with jewelled couscous


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
678Kcal
Fat
24gr
Saturates
9gr
Carbs
71gr
Sugars
10gr
Fibre
4gr
Protein
45gr
Salt
1.4gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 200g couscous
  • 300g Greek-style yogurt
  • juice of 2 lemons
  • 1½ tbsp olive oil, plus extra to drizzle
  • seeds from 1 pomegranate
  • 1 x 28g pack mint, chopped, reserving a few leaves to garnish
  • ½ x 31g pack coriander, chopped
  • 2 tbsp ras el hanout (Moroccan spice blend)
  • 12 lamb cutlets
  • 2 courgettes, cut lengthways into 3mm slices
  • 4 pitta breads or flatbreads, griddled or toasted to serve

Step by step

Get ahead
Prepare up to the end of step 3 a few hours ahead.
  1. Put the couscous in a large bowl, cover with 300ml boiling water, season with salt and pepper and stir briefly. Cover with clingfilm and set aside for 5 minutes.
  2. Combine the yogurt and the juice from 1 lemon in a bowl; season.
  3. Use a fork to fluff up the couscous grains; add the remaining lemon juice, ½ tablespoon of olive oil, pomegranate seeds and chopped herbs. Stir and season.
  4. Heat a griddle pan until very hot. In a bowl, mix the ras el hanout with 1 tablespoon olive oil and a pinch of salt and pepper, then brush onto the cutlets. Griddle the lamb, in batches, for 2 minutes each side. Remove to a plate to rest. Return the griddle pan to the heat, cook the courgette slices in batches for 2 minutes each side or until tender. Season to taste.
  5. Serve the pittas or flatbreads with the jewelled couscous, courgette and lamb cutlets; finish with a spoonful of yogurt. Garnish with the mint leaves.

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