Moroccan Lamb Salad with Couscous Recipe

Moroccan Lamb Salad with Couscous is such a delicious and flavorful North African-inspired dish that your family members and guests will never forget. This nice salad can be largely geared up ahead of serving time. The aromatic essence and the refreshing color of the freshly chopped coriander and mint in this salad enhance the overall atmosphere and look of your dining table. Moroccan lamb is the main ingredient of this dish, which is an excellent source of B vitamins, zinc, iron and protein.

Preparation Time: 35 minutes
Cooking Time: 1 hour
Serving Size: 04
Utensils: roasting tin, oven, knife, mixing bowls, large serving platter, whisk, fork, heatproof bowl, shallow dish, cutting board, plastic wrapping sheet, large spoon, plate, and a screw-top jar

Ingredients:

– 2 zucchini – finely quartered and cut into chunks
– 2 red capsicums – nicely deseeded and cut into chunks
– 2 yellow capsicums – deseeded and cut into chunks
– 2 red onions – each cut into six wedges
– 2 tablespoons olive oil
– 500 g lamb neck fillets
– 2 cups (about 250 g) couscous
– 2 tablespoons chopped fresh coriander
– 1 tablespoon fresh flat-leaf parsley – finely chopped
– 1 tablespoon fresh mint – finely chopped
– 8 pitted black olives – sliced
– 6 spring onions – sliced on the diagonal

Marinate Ingredients:

– ¼ cup (60 ml) lemon juice
– 1 tablespoon olive oil
– 3 garlic cloves – finely crushed
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Pinch of cayenne pepper

Tomato Dressing’s Ingredients

– 100 ml tomato juice
– 2 tablespoons balsamic vinegar
– 1 teaspoon chili sauce – or to taste

Instructions

  • 1

    Preheat Oven

    First of all preheat your oven to 200°C.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

  • 7

    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.

  • 8

    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.

  • 9

    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.

  • 10

    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.

  • 11

    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.

  • 12

    Drizzle the dressing over salad

    Drizzle the tomato dressing over the salad and toss smoothly.

  • 13

    Serve

    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.

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