Moroccan Couscous Salad

Moroccan Couscous Salad

By The Weekly  

August 11, 2016

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

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


⅓ cup currants

2 tbsps lemon juice

1 tbsp olive oil

2 tsps finely grated lemon zest


1Preheat 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.

2Meanwhile, in same pan, heat remaining oil on medium. Saute carrot, zucchini and remaining seasoning, 1 min. Transfer to a large bowl.

3In 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.

4LEMON DRESSING: In a small jug, whisk all ingredients together. Set aside 5 mins until currants are plump.

5Add remaining ingredients to Couscous with dressing. Toss gently until combined. Serve couscous topped with lamb and accompanied with yoghurt.

Photo: Rob Shaw/Bauer

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