When cooking a roast lamb on the weekend, make sure you deliberately cook extra (both lamb and also extra roast pumpkin). That way, during the week, you can have this delicious Moroccan Lamb salad on the table in less than ten minutes.
Your family and friends will enjoy the amazing flavours of this easy Moroccan inspired dish. The fruits and spices create a delicious combination that is sweet and tasty and not too spicy. Substitute prunes with dried apricots if you prefer.
A great dinner idea for using leftover lamb. But if you don’t have any leftover roast, you can cook up some lamb fillets or backstraps in less than 10 minutes. While the fillets are cooking and resting, you will be able to prepare the remaining ingredients in the recipe without adding any extra time to your preparation.
For a gluten-free option replace the couscous with quinoa. It takes a bit longer to cook, but is so good for you. Quinoa (pronounced keen-wah) is low in fat, high in protein and bursting with flavour. It has a nutty flavour with a slightly chewy texture and is being called the new ‘super grain’ because of its amazing health benefits.
Cook 1 cup of quinoa in 2 cups of stock, according to packet directions. Cook the harissa and prunes with the quinoa. When cooked perfectly, the quinoa will be slightly translucent, with a visible ‘tail’, which is actually part of the hull.
Boil chicken stock in a saucepan. Remove from heat and add harissa, prunes and couscous. Mix then cover with lid for 5 minutes. If after 5 minutes the couscous is very dry, add a small amount of boiling water and cover for another few minutes.
In a salad bowl, mix the dressing ingredients, then add sliced capsicum, red onion, spinach leaves, roast pumpkin and warm lamb. Fluff the couscous with a fork and toss in the bowl with the vegetables and lamb. Mix gently.
Sprinkle with toasted pine nuts and serve topped with a spoonful of plain yoghurt.