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Couscous tabouli with Moroccan lamb
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious Moroccan lamb with minty couscous tabouli for a heavenly pairing!
Ingredients:
  • 130g couscous
  • 2 x 250g Lamb Backstraps
  • 20.00 ml Moroccan seasoning
  • 1 green cucumber, finely chopped
  • 250g cherry tomatoes, halved
  • 2 spring onions, thinly sliced
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 36.40 gm olive oil
  • 1 lemon, rind finely grated, juiced
  • 200g beetroot dip
Instructions:
  • In a heatproof bowl, combine couscous and boiling water. Cover with plastic wrap and let sit for 5 minutes. Fluff the grains with a fork.
  • Preheat the barbecue grill or chargrill over medium-high heat. Coat the lamb with olive oil spray and dust with Moroccan seasoning. Grill for 3 minutes on each side for medium doneness or until cooked to your preference. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before thinly slicing.
  • Combine the cucumber, tomato, spring onion, parsley, and mint with the couscous. Drizzle in the oil, lemon rind, and 2 tablespoons of lemon juice. Mix well and season to taste.
  • Plate the couscous tabouli, then layer with the succulent lamb and creamy dip.

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