Lamb and couscous salad recipe

0:15 Prep | 0:30 Cook | 4 Servings | Capable cooks

This lamb and couscous salad is a complete meal in a bowl.

INGREDIENTS

500g butternut pumpkin, cut into 2cm pieces

1 small red onion, thinly sliced

1 tablespoon olive oil

500g lean diced lamb

2 teaspoons fresh rosemary, finely chopped

2 cups couscous

1/4 cup raisins

2 cups boiling water

100g pkt mixed nuts, toasted

1/4 cup fresh flat-leaf parsley, chopped

Juice and zest of 1 orange

Juice and zest of 1 lemon

1 tablespoon honey

METHOD

Step 1 Preheat oven to 220C. Combine pumpkin, onion, and half the oil in a roasting pan. Roast for 30 minutes.

Step 2 Meanwhile, combine lamb, remaining oil and rosemary in a bowl. Set aside for 10 minutes. Cook in batches in a large non-stick pan, for about 3 minutes, over high heat, until browned but pink in the middle.

Step 3 Place couscous and raisins in a large heat-proof bowl. Add boiling water, cover, and stand for 5 minutes. Fluff couscous with a fork. Add pumpkin, lamb, nuts, parsley and combined remaining ingredients. Season and serve immediately.

Author: Jess Sly | Image credit: Andrew Young | Publication: Fresh Living