Moroccan Lamb backstraps with Pearl Cous Cous Salad
Easy, delicious and with a North African zing
Ingredients
Lamb
- 2 x 350g lamb backstraps, trimmed
Marinades
Salad
- 1/2 cup (100g) pearl couscous
- 1/2 cup (125ml) boiling chicken masterstock or water
- 1 tablespoon harissa
- 120ml olive oil
- 1 tablespoon lime juice
- 1 tablespoon chopped coriander leaves, leave some whole leaves to serve
- 1 tablespoon chopped mint leaves, likewise, leave some whole leaves to serve
- 100g whole almonds (blanched or skin on)
- 4 thinly sliced spring onions
mild
not so mild
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon chopped coriander
- 4 crushed garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 cup (125ml) olive oil
- 1/4 cup (60ml) lemon juice
- 3 teaspoons ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon ground caraway
- 1 teapoon mild paprika
- 1 teaspoon spoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
directions
1. marinate the lamb
- Combine your chosen marinade in a bowl. Add lamb and mix it together. Chill for an hour or overnight or if you are time poor, just mix it and go.
2. cook the pearl cous cous
- Heat a small saucepan over medium heat with 1 tablespoon of olive oil.
- Cook for 2-3 mins then add stock or water, cover, cook for another 16 mins until soft.
3. meanwhile toast the almonds
- Heat a small frypan over medium-high heat and toast almonds, turning, for 1-2 minutes until golden.
- Remove from the heat, allow to cool and season with salt.
4. Preheat the barbecue or frying pan to high heat
- Cook lamb to your liking.
- Remove from heat and set aside to rest for the same amount of time you cooked it for.
5. combine all the salad ingredients in a bowl
- Mix it well.
6. serve
- Arrange the salad on a dish.
- Slice the lamb in thick pieces or leave whole and arrange on top of the salad.
- Top with the extra mint, coriander leaves and spring onions.
Photo Credits: Kyriacos Georgiou, Lucas Marulier | Unsplash
Photo Credits: Kyriacos Georgiou | Unsplash, Lucas Marulier | Unsplash
