Best 2 Couscous And Lamb Salad Recipes

Embark on a culinary journey to the heart of North African cuisine with our couscous and lamb salad recipes. These flavorful dishes blend the aromatic spices of the region with tender lamb and fluffy couscous, creating a symphony of flavors that will tantalize your taste buds. Savor the classic preparation of Moroccan couscous salad with its vibrant blend of vegetables, herbs, and succulent lamb, or try the Algerian version with its rich tomato-based sauce. For a delightful vegetarian option, indulge in the couscous and roasted vegetable salad, where grilled vegetables take center stage. Each recipe offers a unique interpretation of this beloved dish, promising an explosion of flavors and textures that will leave you craving for more. Get ready to explore the diverse culinary heritage of North Africa with our curated collection of couscous and lamb salad recipes.

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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:

For the best flavor, use high-quality lamb that is well-marinated. You can use lamb chops, lamb shoulder, or lamb leg.
If you don't have time to marinate the lamb, you can still make this salad. Just be sure to cook the lamb over medium-high heat so that it browns quickly and evenly.
Use a variety of vegetables in your salad. Some good options include cherry tomatoes, cucumbers, red onion, and bell peppers.
Feel free to add other ingredients to your salad, such as feta cheese, olives, or nuts.
Dress the salad with a simple vinaigrette made with olive oil, lemon juice, and salt and pepper.

Conclusion:

This couscous and lamb salad is a delicious and easy-to-make dish that is perfect for a summer meal. The lamb is tender and flavorful, the couscous is light and fluffy, and the vegetables are crisp and refreshing. This salad is also a good source of protein, fiber, and vitamins.