Lamb and Minted Couscous Tabbouleh with Tahini Yoghurt Dressing

Lamb and Minted Couscous Tabbouleh with Tahini Yoghurt Dressing

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 17, 2016.
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Ground cumin, paprika, allspice and garam masala make up the delicious Lamb spice mix in this express recipe.

Ingredients

MINTED COUSCOUS TABBOULEH

  • 1/2 cup couscous
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/4 red onion, finely diced
  • 1 tomato, diced 1cm
  • 1/2 telegraph cucumber, diced 1cm
  • 70g feta cheese, crumbled
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/2 bag rocket leaves

LAMB

  • 300g lamb rump steaks (at room temperature)
  • 2 teaspoons lamb spice mix

COUSCOUS DRESSING

  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine, balsamic)
  • 1/2 teaspoon mustard (e.g. Dijon, wholegrain)

TAHINI YOGHURT DRESSING

  • 1/2 cup natural yoghurt
  • 2 teaspoons tahini
  • 1 teaspoon runny honey

Steps

  1. bring a full kettle to the boil. Preheat BBQ hot plate to high (if using).
  2. Place couscous, olive oil and salt in a large, heat-proof, bowl and stir to combine. Add boiling water, stir, cover and leave for 8 minutes. Fluff up grains with a fork.
  3. Pat lamb dry with paper towels and season with salt. Sprinkle with lamb spice mix and rub into lamb to coat well. Heat a drizzle of oil in a large fry-pan on high heat (or use BBQ grill). Cook lamb for 2–3 minutes, each side for medium-rare (depending on thickness) or until cooked to your liking. Wrap lamb in foil and set aside to rest for 5 minutes before slicing against the grain.
  4. Add red onion, tomato, cucumber, feta, mint and parsley to the bowl with couscous and gently toss rocket through. In a small bowl, whisk all couscous dressing ingredients together. Season with salt and pepper and toss through couscous. In another small bowl, combine all tahini yoghurt dressing ingredients and mix well until smooth.
  5. Divide minted couscous tabbouleh between plates and top with lamb. Dollop over tahini yoghurt dressing.

Nutritional Information

Energy 2090 kj
500 kcal
Protein 37.1g
Carbohydrate 28.9g
Fat 26.1g