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Lamb tagine salad with orange, carrot and pomegranate
Lamb tagine salad with orange, carrot and pomegranate
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious Middle Eastern salad with lamb, pearl couscous, carrots, and chickpeas, ready in 35 minutes.
Ingredients:
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp harissa paste
  • 1 garlic clove, finely chopped
  • 80ml (1/3 cup) fresh orange juice
  • 500g lamb leg steaks
  • 250g packet pearl couscous
  • 2 bunches baby carrots, trimmed
  • 400g can chickpeas, rinsed, drained
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 125.00 ml pomegranate seeds (about 1/2 pomegranate)
  • 40.00 ml slivered almonds, toasted
  • 21.60 gm honey
Instructions:
  • In a jug, mix together cumin, coriander, harissa, garlic, orange juice, and 1 tablespoon of olive oil. Season with salt and pepper. Place lamb in a glass or ceramic bowl, pour the marinade over the lamb, and toss well to coat. Let it marinate.
  • In a saucepan over medium-low heat, bring 500ml (2 cups) water to a gentle boil. Add the couscous, cover, and cook for 8-10 minutes until the water is absorbed. Let it sit for a bit.
  • Toss the carrots in the remaining 1 tablespoon of oil, season them, and cook in a large frying pan over medium heat for 8-10 minutes until golden and cooked through. Transfer the carrots to a plate.
  • Heat the frying pan over medium-high heat. Cook the lamb for 2-3 minutes on each side or until it reaches your desired doneness. Place on a plate, cover, and let it rest for 5 minutes before slicing.
  • In a jug, mix together orange juice, oil, garlic, and honey. Season with salt and pepper to taste.
  • Spread out a vibrant mix of couscous, carrots, chickpeas, mint, and coriander on a platter. Drizzle half of the dressing and mix it all together. Layer on the succulent lamb, pomegranate seeds, and almonds. Finish by drizzling the rest of the dressing for a flavorful finish.

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