Warm Moroccan lamb and couscous salad

Author: Jenny de Montalk - BA, GDipJourn, Editor

Author: Megan Cameron-Lee

Photographer: James Moffatt

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Craving something flavourful and fast? Try this 15-minute lamb salad that's high in protein and fibre. It’s the perfect quick and satisfying meal!

Serves: 4

Time to make: 15 mins

Ingredients

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400g lean lamb stir-fry strips
2 teaspoons Moroccan seasoning
1 cup wholemeal couscous
1 cup reduced-salt beef stock, heated
½ lemon, zest and juice
½ red onion, diced
6 cups rocketarugulaX
1 carrot, grated
1 cup jarred roasted red capsicum, drained, thinly sliced
½ cup tzatziki or yoghurt and cucumber dip

Instructions

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1 Coat lamb strips in seasoning. Spray a barbecue hotplate or non-stick frying pan with oil and heat to a medium-high heat. Cook lamb in batches for 2-5 minutes or until browned.

2 Meanwhile, prepare couscous according to packet directions, using hot stock in place of water. Fluff the grains with a fork. Add lemon zest, juice and red onion. Toss gently to combine.

3 Divide rocket, grated carrot and roasted red capsicum among 4 serving bowls. Top with couscous, lamb and a dollop of tzatziki or dip.

Nutrition Info (per serve)

Calories 410 cal

Kilojoules 1700 kJ

Protein 35 g

Total fat 9.2 g

Saturated fat 3.3 g

Carbohydrates 41 g

Sugar 10 g

Dietary fibre 11 g

Sodium 743 mg

Calcium 218 mg

Iron 3.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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