Recipe

Spiced lamb, couscous and spinach salad

A delicious and easy recipe for spiced lamb and a spinach and couscous salad. Perfect for lunch, and make plenty because you'll definitely want to fill a lunchbox with it the next day!

Dec 24, 2007 1:00pm
  • 20 mins cooking
  • Serves 6
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Ingredients

Spiced lamb, couscous and spinach salad
  • 3/4 cup (180ml) olive oil
  • 1 1/2 teaspoon sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 small fresh red thai chilli, finely chopped
  • 2 clove garlic, crushed
  • salt and freshly ground black pepper
  • 3 (600g) lamb back straps (eye of loin)
  • 1/3 cup (80ml) lemon juice
  • 2 (360g) carrots, thinly sliced
  • 1 1/2 cup (300g) couscous
  • 1 1/2 cup (375ml) boiling water
  • 400 gram can chickpeas, rinsed, drained
  • 75 gram baby spinach leaves
  • 1/3 cup fresh mint, finely chopped
  • 1/3 cup fresh coriander leaves

Method

Spiced lamb, couscous and spinach salad
  • 1
    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.
  • 2
    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.
  • 3
    Boil, steam or microwave carrots until tender; drain. Place hot carrots in large serving bowl with half of the dressing; toss to coat.
  • 4
    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.
  • 5
    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.
  • 6
    Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl with carrots. Toss gently.

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