Name: Spiced lamb, couscous and spinach salad
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 3/4 cup (180ml) olive oil; 1 1/2 teaspoon sugar; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 1 small fresh red thai chilli, finely chopped; 2 clove garlic, crushed; salt and freshly ground black pepper; 3 (600g) lamb back straps (eye of loin); 1/3 cup (80ml) lemon juice; 2 (360g) carrots, thinly sliced; 1 1/2 cup (300g) couscous; 1 1/2 cup (375ml) boiling water; 400 gram can chickpeas, rinsed, drained; 75 gram baby spinach leaves; 1/3 cup fresh mint, finely chopped; 1/3 cup fresh coriander leaves

Spiced lamb, couscous and spinach salad

A delicious and easy recipe for spiced lamb and a spinach and couscous salad. Perfect for lunch, and make plenty because you'll definitely want to fill a lunchbox with it the next day!

Ingredients

3/4 cup (180ml) olive oil

1 1/2 teaspoon sugar

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 small fresh red thai chilli, finely chopped

2 clove garlic, crushed

salt and freshly ground black pepper

3 (600g) lamb back straps (eye of loin)

1/3 cup (80ml) lemon juice

2 (360g) carrots, thinly sliced

1 1/2 cup (300g) couscous

1 1/2 cup (375ml) boiling water

400 gram can chickpeas, rinsed, drained

75 gram baby spinach leaves

1/3 cup fresh mint, finely chopped

1/3 cup fresh coriander leaves

Method

1.Reserve 1 tablespoon of the oil. Combine remaining oil, sugar, paprika, cumin, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.

2.Place 2 tablespoons of the dressing in a medium bowl with lamb; cover, refrigerate for up to 3 hours. Add lemon juice to remaining dressing.

3.Boil, steam or microwave carrots until tender; drain. Place hot carrots in large serving bowl with half of the dressing; toss to coat.

4.Heat the reserved oil in a large frying pan. Cook lamb for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.

5.Meanwhile, place couscous in a large heatproof bowl; add boiling water and salt to taste. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.

6.Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl with carrots. Toss gently.

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