Moroccan lamb salad with jewelled couscous

Step-by-step method for making Moroccan lamb salad with jewelled couscous yourself.

Ingredients

Instructions

1. Put the couscous in a large bowl, cover with 300 ml boiling water, season with salt and pepper and stir briefly. Cover with clingfilm and set aside for
   5 minutes.
2. Combine the yogurt and the juice from 1 lemon in a bowl; season.
3. Use a fork to fluff up the couscous grains; add the remaining lemon juice, ½ tablespoon of olive oil, pomegranate seeds and chopped herbs. Stir and season.
4. Heat a griddle pan until very hot. In a bowl, mix the ras el hanout with 1 tablespoon olive oil and a pinch of salt and pepper, then brush onto the cutlets. Griddle the lamb, in batches, for
   2 minutes each side. Remove to a plate to rest. Return the griddle pan to the heat, cook the courgette slices in batches for
   2 minutes each side or until tender. Season to taste.
5. Serve the pittas or flatbreads with the jewelled couscous, courgette and lamb cutlets; finish with a spoonful of yogurt. Garnish with the mint leaves.

Nutrition