Moroccan Lamb Cous Cous Salad with Minted Yoghurt

Serves 4 as a main (or 6 as a side)

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Ingredients

• 2 x 200g lamb backstraps

• 2 tablespoons Moroccan seasoning 

• 1/2 teaspoon salt and pepper

• 1 tablespoon extra virgin olive oil, plus 1 tablespoon extra 

• 1/2 cup pear cous cous

• 2 cups beef stock

• 2 cups spinach

• 1 can chickpeas, drained and rinsed

• 1/4 red onion, thinly sliced

• 1/2 cup parsley leaves 

• 1/2 lemon, juiced

• 1 tablespoon red wine vinegar

• 1/3 cup roasted almonds, roughly chopped
  

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Method

1. Coat lamb in Moroccan seasoning on all sides. 

2. Heat oil in a large frying pan over medium-high heat. Cook lamb for 4-5 minutes, turning halfway. We want it charred on the outside but still a bit pink in the centre.

3. Meanwhile, cook pear cous cous in beef stock according to packet instructions. Drain and transfer to a large mixing bowl. 

4. To the cous cous, add spinach, canned chickpeas, cherry tomatoes, red onion, pomegranate, parsley, lemon juice, olive oil and red wine vinegar. 

5. In a separate bowl, mix Greek yoghurt, mint, salt and lemon juice.

6. Plate cous cous salad on a platter. Place sliced lamb on top drizzle over minted yoghurt and scatter over almonds.