Moroccan lamb and couscous salad
Enjoy the fragrant flavours of cilantro and mint in this North African-inspired salad, which can be largely prepared ahead. Lamb is a good source of protein, as well as B vitamins, iron and zinc.
2 zucchini, quartered and cut into chunks
2 red peppers, deseeded and cut into chunks
2 yellow peppers, deseeded and cut into chunks
2 red onions, each cut into six wedges
2 tablespoons olive oil
500 grams (1 lb) lamb, trimmed of fat
2 cups couscous
2 tablespoons chopped cilantro
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
8 pitted black olives, sliced
6 scallions, sliced on the diagonal
Marinade
1⁄4 cup lemon juice
1 tablespoon olive oil
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander pinch of cayenne pepper
Tomato dressing
7 tablespoons tomato juice
2 tablespoons balsamic vinegar
1 teaspoon chili sauce, or to taste
1.Preheat the oven to 400°F (200°C). Put the zucchini, peppers and red onions in a roasting pan, spoon over the olive oil and toss together to coat the vegetables. Put the pan in the oven and roast for 30 minutes, turning the vegetables after about 15 minutes.
2.Meanwhile, combine all the marinade ingredients in a shallow dish. Add the lamb, turn to coat, then cover and set aside. Put all the dressing ingredients in a screw-top jar, shake together and set aside.
3.Stir the vegetables once they have roasted for 30 minutes, arrange the lamb on top and pour over the marinade. Return to the oven and continue roasting for a further 30 minutes until the lamb is cooked but still juicy. (You can prepare ahead up to this stage if more convenient and chill for up to 24 hours.)
4.Put the couscous in a heatproof bowl and pour over enough boiling water to cover. Set aside, covered, for about 5 minutes until the water is absorbed and the grains are tender. Fork in the herbs, olives and scallions.
5.Transfer the lamb to a plate and allow to rest for 10 minutes. Stir all the roasted vegetables into the couscous, then thinly slice the lamb and lay it on top of the couscous. Shake the dressing and pour it over the salad. Toss together, then serve warm.
Cook’s tip• If you have time, you can marinate the lamb overnight.
Serves 4
Preparation time about 30 minutes, plus 10 minutes resting
Cooking time 1 hour
Each serving
32 g protein • 23.5 g fat of which 6 g saturates • 23.5 g carbohydrate • 4.5 g fibre • 453 Calories
