Stranger Foods

MoroccanMoroccan lamb salad with jewelled couscous

Serves 4 | Prep 20 mins | Cook 20 mins

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

Ingredients

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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 .
Combine the yogurt and the juice from 1 lemon in a bowl; season.
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.
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 each side. Remove to a plate to rest. Return the griddle pan to the heat, cook the courgette slices in batches for each side or until tender. Season to taste.
Serve the pittas or flatbreads with the jewelled couscous, courgette and lamb cutlets; finish with a spoonful of yogurt. Garnish with the mint leaves.