Warm Lamb And Couscous Salad With Pomegranate Molasses

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 rub the lamb backstraps with a mixture of cumin, black pepper and salt.
• 2 couscous:
• 3 place couscous and butter in a medium bowl.
• 4 pour boiling stock over the couscous.
• 5 cover tightly and allow to soak for five minutes.
• 6 fluff with a fork.
• 7 allow to cool a little.
• 8 add the finely diced tomato, capsicum, lemon and mint then set aside.
• 9 lamb:
• 10 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).
• 11 remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
• 12 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.
• 13 greek yoghurt could also be offered at the table.