Moroccan lamb salad with jewelled couscous
Serves: 4
Prep time: 20 minsTotal time: 
Recipe Photograph by Brett Stevens
Moroccan lamb salad with jewelled couscous
Serves: 4
Prep time: 20 minsTotal 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 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.
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.
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.
- 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.
- Combine the yogurt and the juice from 1 lemon in a bowl; season.
- 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.
- 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.
- Serve the pittas or flatbreads with the jewelled couscous, courgette and lamb cutlets; finish with a spoonful of yogurt. Garnish with the mint leaves.
