Spiced lamb, couscous and spinach salad
A delicious and easy recipe for spiced lamb and couscous.
INGREDIENTS
¾ cup (180ml) olive oil
1½ teaspoons sugar
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 small fresh red Thai chilli, chopped finely
2 cloves garlic, crushed
salt and freshly ground black pepper
3 (600g) lamb back straps (eye of loin)
1/3 cup (80ml) lemon juice
2 large (360g) carrots, sliced thinly
1½ cups (300g) couscous
1½ cups (375ml) boiling water
400g can chickpeas, rinsed, drained
75g baby spinach leaves
1/3 cup fresh mint, chopped finely
1/3 cup fresh coriander leaves
METHOD
Reserve 1 tablespoon of the oil; combine remaining oil, sugar, paprika, cumin, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.
Place 2 tablespoons of the dressing in a medium bowl with lamb; cover, refrigerate for up to 3 hours. Add lemon juice to remaining dressing.
Boil, steam or microwave carrots until tender; drain. Place hot carrots in large serving bowl with half of the dressing; toss to coat.
Heat the reserved oil in a large frying pan. Cook lamb for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover
to keep warm.
Meanwhile, place couscous in a large heatproof bowl; add boiling water and salt to taste. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.
Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl with carrots. Toss gently.
Not suitable to freeze or microwave.
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