Warm Lamb and Couscous Salad With Pomegranate Molasses

Ingredients

• 500 g lamb backstraps
• 1 tablespoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Couscous

• 2 cups couscous
• 1 tablespoon butter
• 3 cups chicken stock, boiling
• 2 tomatoes, seeded, finely diced
• 1/2 green capsicum, finely diced (bell pepper)
• 3 pieces preserved lemons, flesh discarded, rinsed, finely diced
• 2 tablespoons mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses

Directions

1. 1

   Rub the lamb backstraps with a mixture of cumin, black pepper and salt.

2. 2

   Couscous:

3. 3

   Place couscous and butter in a medium bowl.

4. 4

   Pour boiling stock over the couscous.

5. 5

   Cover tightly and allow to soak for five minutes.

6. 6

   Fluff with a fork.

7. 7

   Allow to cool a little.

8. 8

   Add the finely diced tomato, capsicum, lemon and mint then set aside.

9. 9

   Lamb:

10. 10

    Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).

11. 11

    Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.

12. 12

    Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.

13. 13

    Greek yoghurt could also be offered at the table.