Best 2 Couscous And Lamb Salad Recipes

Lamb and couscous are a classic combination that can be enjoyed in a variety of dishes, from stews to salads. Couscous and lamb salad is a refreshing and flavorful dish that is perfect for a summer meal. The lamb is typically cooked with spices and herbs, and then combined with couscous, vegetables, and a dressing. The result is a dish that is both flavorful and filling. There are many different recipes for couscous and lamb salad, so you can find one that suits your taste. Whether you prefer a simple salad with just a few ingredients or a more complex dish with a variety of flavors, there is a couscous and lamb salad recipe out there for you.

Here are our top 2 tried and tested recipes!

WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

Warm Lamb and Couscous Salad With Pomegranate Molasses image

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores

Provided by AusNZ Hosts

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

500 g lamb backstraps
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups couscous
1 tablespoon butter
3 cups chicken stock, boiling
2 tomatoes, seeded, finely diced
1/2 green capsicum, finely diced (bell pepper)
3 pieces preserved lemons, flesh discarded, rinsed, finely diced
2 tablespoons mint, chopped
2 tablespoons olive oil
2 tablespoons pomegranate molasses

Steps:

Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
Couscous:
Place couscous and butter in a medium bowl.
Pour boiling stock over the couscous.
Cover tightly and allow to soak for five minutes.
Fluff with a fork.
Allow to cool a little.
Add the finely diced tomato, capsicum, lemon and mint then set aside.
Lamb:
Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
Greek yoghurt could also be offered at the table.

COUSCOUS AND LAMB SALAD

Couscous and Lamb Salad image

Categories Herb Lamb Vegetable Low Fat Feta Chickpea Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 cups canned unsalted chicken broth
2 garlic cloves, minced
1 cup couscous
1 15-ounce can garbanzo beans (chick peas), rinsed, drained
1 green bell pepper, chopped
1/4 cup dried currants
1 large green onion, sliced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 pound cold cooked leg of lamb, thinly sliced
2 tomatoes, cut into wedges
1/2 cup crumbled feta cheese
Additional fresh cilantro sprigs

Steps:

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your salad. Look for fresh, flavorful vegetables, tender lamb, and a good-quality couscous.
Cook the couscous properly: Couscous is a delicate grain that can easily become overcooked. Be sure to follow the package directions carefully and fluff the couscous with a fork before serving.
Use a flavorful marinade for the lamb: The marinade will help to tenderize the lamb and infuse it with flavor. Be sure to let the lamb marinate for at least 30 minutes before cooking.
Grill the lamb to perfection: Grilled lamb has a delicious smoky flavor that pairs perfectly with the couscous and vegetables. Be sure to cook the lamb over medium heat so that it doesn't dry out.
Assemble the salad just before serving: This will help to prevent the vegetables from wilting and the couscous from becoming soggy.

Conclusion:

This couscous and lamb salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of tender lamb, flavorful vegetables, and fluffy couscous is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this salad a try!