Best Couscous And Lamb Salad Recipes

LAMB AND COUSCOUS SALAD WITH CHICKPEAS, MINT AND FETA

Lamb and Couscous Salad With Chickpeas, Mint and Feta image

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup dry couscous
1/2 cup golden raisins
2 1/2 tablespoons freshly squeezed lemon juice, more to taste
1/2 teaspoon ground cumin
1 fat garlic clove, finely chopped
1 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper
6 tablespoons extra virgin olive oil
1/2 pound cooked lamb, sliced into thin strips
1 15-ounce can chickpeas, drained
1 cup cherry tomatoes, quartered
1/4 pound feta cheese, crumbled into large chunks
3 tablespoons chopped fresh mint
3 scallions, finely chopped

Steps:

Combine the couscous and raisins in a large bowl. Pour 1 1/4 cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.
In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.
Add the lamb, chickpeas, tomatoes, feta, mint and scallions to the bowl of couscous. Pour the dressing over the mixture and toss well. Taste and add more lemon juice and salt if necessary.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 25 grams, Carbohydrate 51 grams, Fat 46 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 18 grams, Sodium 531 milligrams, Sugar 12 grams

WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES

Warm Lamb and Couscous Salad With Pomegranate Molasses image

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores

Provided by AusNZ Hosts

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

500 g lamb backstraps
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups couscous
1 tablespoon butter
3 cups chicken stock, boiling
2 tomatoes, seeded, finely diced
1/2 green capsicum, finely diced (bell pepper)
3 pieces preserved lemons, flesh discarded, rinsed, finely diced
2 tablespoons mint, chopped
2 tablespoons olive oil
2 tablespoons pomegranate molasses

Steps:

Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
Couscous:
Place couscous and butter in a medium bowl.
Pour boiling stock over the couscous.
Cover tightly and allow to soak for five minutes.
Fluff with a fork.
Allow to cool a little.
Add the finely diced tomato, capsicum, lemon and mint then set aside.
Lamb:
Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
Greek yoghurt could also be offered at the table.

COUSCOUS AND LAMB SALAD

Couscous and Lamb Salad image

Categories Herb Lamb Vegetable Low Fat Feta Chickpea Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 cups canned unsalted chicken broth
2 garlic cloves, minced
1 cup couscous
1 15-ounce can garbanzo beans (chick peas), rinsed, drained
1 green bell pepper, chopped
1/4 cup dried currants
1 large green onion, sliced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 pound cold cooked leg of lamb, thinly sliced
2 tomatoes, cut into wedges
1/2 cup crumbled feta cheese
Additional fresh cilantro sprigs

Steps:

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.