An all-rounded and healthy Moroccan couscous salad. Dive in and relish tender lamb steaks alongside sautéd vegetables dressed in a zesty lemon dressing.
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
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.
Meanwhile, in same pan, heat remaining oil on medium. Saute carrot, zucchini and remaining seasoning, 1 min. Transfer to a large bowl.
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.
LEMON DRESSING: In a small jug, whisk all ingredients together. Set aside 5 mins until currants are plump.
Add remaining ingredients to Couscous with dressing. Toss gently until combined. Serve couscous topped with lamb and accompanied with yoghurt.
Photo: Rob Shaw/Bauer