Moroccan lamb salad with couscous

  • 3reviews
  • 87saves
  • 1hr30min

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

Maggie Pannell

Ingredients

Serves: 4 

  • 2 courgettes, quartered and cut into chunks
  • 2 red peppers, deseeded and cut into chunks
  • 2 yellow peppers, deseeded and cut into chunks
  • 2 red onions, each cut into 6 wedges
  • 2 tbsp olive oil
  • 500g lamb neck fillets, trimmed of fat
  • 250g couscous
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh mint
  • 8 stoned black olives, sliced
  • 6 spring onions, sliced diagonally
  • MARINADE
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch of cayenne pepper
  • DRESSING
  • 6 tbsp tomato juice
  • 2 tbsp balsamic vinegar
  • 1 tsp chilli sauce, or to taste
  • TO GARNISH
  • fresh coriander or mint leaves

Method

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat the oven to 200°C/gas 6. Put the courgettes, peppers and red onions in a roasting tin, spoon over 2 tbsp of 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-topped 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 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, scattered with coriander or mint leaves to garnish.

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Reviews (3)

foodfanatic
2

this was really delicious and i will definitely make again. the spices are just right and it was easy to make. thanks very much - 27 Apr 2009

Lady_Bambi
1

Easy to make and very tasty, will be having this again - 23 Aug 2011

GracielIz
0

I don't like spicy things, so I omitted all the chilli, and made the dressing with just olive oil and balsamic vinegar. The whole thing was absolutely delicious! Thank you! - 10 Apr 2013

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