Moroccan Couscous Salad

An all-rounded and healthy Moroccan couscous salad. Dive in and relish tender lamb steaks alongside sautéd vegetables dressed in a zesty lemon dressing.

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 400 g lamb leg steaks
• 1 tbsp olive oil
• 2 tsps Moroccan seasoning
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup water
• 1 cup wholemeal couscous
• ¼ cup flaked almonds, toasted
• ½ cup mint leaves
• ½ cup coriander leaves
• 100 g marinated feta cheese, crumbled
• Natural yoghurt, to serve

LEMON DRESSING

• ⅓ cup currants
• 2 tbsps lemon juice
• 1 tbsp olive oil
• 2 tsps finely grated lemon zest

Steps

01. Preheat a chargrilled or barbecue on high. Drizzle steak with 2 tbsps oil and sprinkle with half seasoning. Chargrill 2-3 mins each side, until cooked to taste. Rest, covered loosely with foil, 5 mins, then slice.

02. Meanwhile, in same pan, heat remaining oil on medium. Saute carrot, zucchini and remaining seasoning, 1 min. Transfer to a large bowl.

03. In same pan, bring water to boil. Remove from heat. Add Couscous. Set aside, covered, 5 mins. Fluff with a fork. Transfer to bowl with carrot mixture.

04. LEMON DRESSING: In a small jug, whisk all ingredients together. Set aside 5 mins until currants are plump.

05. Add remaining ingredients to Couscous with dressing. Toss gently until combined. Serve couscous topped with lamb and accompanied with yoghurt.

Photo: Rob Shaw/Bauer