First of all preheat your oven to 200°C.
Mix the ingredients and place in the oven
Take a medium roasting tin and add in the finely quartered zucchini chunks, red onion wedges, and the nicely deseeded pieces of red and yellow capsicums. Now, spoon over the 2 tablespoons of olive oil and toss the ingredients with the help of a large fork or spoon until well coated. Place the roasting tin the pre-heat oven and let the mixture roast for about 25 to 30 minutes. Make sure to turn the vegetable mixture after around 15 minutes.
Note: Do not forget to wear thick gloves while placing the roasting tin in the oven and turning the vegetable mixture around.
Mix the marinade ingredients
Take advantage of the available 30 minutes and mix the marinade ingredients. Pick a large shallow dish and pour in the lemon juice and olive oil. Add the ground cumin, coriander, and a pinch of cayenne pepper into the dish. Take a medium fork or whisk and mix the ingredients until smooth and even.
Add the lamb to the marinade mixture
Place the lamb neck fillets on a cutting board and remove all the possible fats with a sharp knife in order to make a low-calorie salad. Add the lamb neck fillets to the marinade mixture in the shallow dish and toss them properly to coat properly. Seal the dish with a plastic wrapping sheet and leave to marinate well until you prepare the remaining ingredients.
Note: You always have the option available to marinate lamb fillet overnight in order to attain the traditional flavor.
Prepare the Tomato Dressing
Seize a screw-top jar and pour the tomato juice, balsamic vinegar and chili sauce into it. Seal the jar by placing its lid at the top and shake it with power, holding it tightly. Do not remove the lid of the jar and set it aside for the time being.
Pour the lamb-marinade mixture into the roasted vegetables
Remove the roasted vegetable mixture from oven, stir them gently and top with the marinated lamb-mixture. Set the roasting tin back in the oven and roast the mixture for another 30 minutes or until the lamb fillets are well cooked but still juicy.
Note: Keen a check on the lamb fillet during roasting them in order to make sure that they are not overcooked or dry.
Soak the couscous
Pick a heatproof bowl and add the couscous into it. Pour in some boiling water until the couscous is covered. Cover the bowl and leave for around 5 minutes to soak until the couscous absorb the water and the grains are soft.
Mix the soaked couscous with other ingredients
Add the finely sliced black olives, nicely chopped fresh mint and the sliced spring onions to the soaked couscous. Mix the ingredients with a fork and leave for few minutes.
Remove the lamb fillets from oven
Remove the roasting tin, wearing gloves. Shift the roasted lamb fillets from the top of the vegetable mixture and place in a large plate. Set the plate aside for 10 to 15 minutes until the warm lamb fillets are lightly warm to handle.
Mix the roasted vegetables and couscous mixture
Now, add the couscous mixture to the roasted vegetable mixture and toss them to incorporate. Transfer the couscous-vegetable mixture to a large serving platter.
Cut the roasted lamb fillets
Now, pick a sharp knife and thinly slice the roasted lamb fillets place them at the top of the couscous-vegetable mixture in the platter.
Drizzle the dressing over salad
Drizzle the tomato dressing over the salad and toss smoothly.
The Moroccan Lamb Salad is all set, serve it warm and enjoy.
Note: You can garnish your salad with some freshly chopped coriander leaves, if you want.