lamb and feta couscous salad

This gigantic sumac lamb and feta couscous salad was a weekend creation made to serve a group of gorgeous friends coming over for lunch.

I love making salads like this when entertaining as most of the work can be done well in advance freeing us up to enjoy our company, catch up and have a drink or two.

Miss G. helped me prepare the veggies for this couscous salad and had the best fun chopping them up.  My lovely little kitchen helper also decided we needed a cucumber added, so I set her up with a wooden board, small serrated ‘kid friendly’ knife and let her chop her way through an entire cucumber…she had the best time doing so and I am so impressed by her knife skills.  It’s incredible how quickly they learn.

The couscous salad is so wonderful and is often one of our favourite mid-week simple suppers.  I simply arrange a huge pile of chopped vegetables over a baking tray, season with sea salt and pepper, add a little bbq seasoning and drizzle with olive oil.  After 40 minutes or so in a hot oven the vegetables emerge perfectly cooked and wonderfully golden.  Roasting the vegetables brings out all of the natural sweetness that makes them very appealing to little ones.

As for the couscous, we simply pop the couscous in a large bowl, season with sea salt and pepper, add the zest of a lime and drizzle of olive oil and cover with boiling water.  After ten minutes or so we’re left with fluffy, fragrant, perfectly seasoned couscous that is ready to swallow up our roasted vegetables.

The couscous and vegetables alone make the perfect salad however the addition of sumac marinated slices of perfectly tender lamb chops and crumbled creamy salty feta takes this salad from an everyday favourite to an entertainers delight.

To create your own family sized and deliciously fragrant lamb & feta couscous salad simply…

Begin by preheating the oven to 190 degrees celsius (375 F) and line an oven tray with baking paper.  Arrange the prepared vegetables on the tray, season with salt and pepper and bbq seasoning, drizzle with olive oil and toss to combine.

Pop into the oven and roast for 40 minutes (tossing the vegetables half way) or until gorgeously golden and the veggies are cooked.

Miss G. decided we needed a little fresh cucumber to add to the salad, so I set her up at the wooden chopping board and let her chop her way through a cucumber.  Do the same if you wish, set aside.

Meanwhile, place the couscous into a large heat proof bowl, season with sea salt and pepper, zest over a lime and add a drizzle of olive oil.

Add boiling water, cover and allow to stand for 5-10 minutes or until all of the water is absorbed.

Use a fork to fluff up the couscous until its light and fluffy.  Set aside.

Place the lamb chops onto a large plate, season with sea salt and pepper, sprinkle of sumac and drizzle with olive oil.  Rub to combine.

Heat a frypan to medium-high heat, add lamb chops (there is no need for any oil as the lamb chops are smothered in olive oil) and cook 3-4 minutes (each side) or until golden and cooked to your liking.

Place chops onto a plate to rest for ten minutes.

To assemble: add the perfectly roasted vegetables to the couscous and gently toss to combine.

Add the spring onion, basil and cucumber and toss to combine.

Place the rested lamb chops onto a wooden board and slice across the grain to create thin slithers of perfectly pink pieces of luscious lamb.  Set aside.

Cover the base of a large serving dish with the couscous mixture.  Top with lamb, crumbled feta and fresh basil leaves.  Serve alongside a few wedges of fresh lime.  Enjoy x

sumac lamb and feta couscous salad

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• Author: my lovely little lunch box
• Total Time: 1 hour 20 mins

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Ingredients

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• 1 zucchini, cut into rounds
• 1 eggplant, halved and cut into half moons
• 1 red onion, cut into wedges
• 1 carrot, cut into batons
• 1 red capsicum, cut into batons
• 1 sweet potato, cut into cubes
• 1 tablespoon bbq seasoning
• 3 tablespoons olive oil
• 1 cup instant couscous
• zest of 1 lime
• 1 tablespoon extra virgin olive oil
• 2 cups boiling water
• 4 lamb chops
• 1 tablespoon sumac
• 1 tablespoon olive oil
• half a cucumber, diced
• 2 spring onions, thinly sliced
• 1 large handful of basil leaves, finely chopped, PLUS extra leaves to serve
• 150 grams feta, crumbled
• lime wedges, to serve

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Instructions

1. Preheat oven to 190 degrees celsius (375 F) and line an oven tray with baking paper. Arrange vegetables on tray, season with sea salt and pepper, add bbq seasoning and olive oil and toss to combine. Bake for 40-50 minutes (tossing half way) or until gorgeously golden and cooked.
2. Meanwhile, place the couscous into a large heat proof bowl, season with sea salt and pepper, add lime zest, olive oil and boiling water. Cover for 5-10 minutes, or until the water is absorbed. Use a fork to fluff up the couscous until its light and fluffy. Set aside.
3. Place lamb chops onto a large plate, season with sea salt and pepper, sprinkle over sumac and drizzle with olive oil. Rub to combine. Heat a frypan to medium-high heat, add lamb chops (there is no need for any oil as the lamb chops are smothered in olive oil) and cook 3-4 minutes (each side) or until golden and cooked to your liking. Place chops onto a plate to rest for ten minutes. Place the rested lamb chops onto a wooden board and slice across the grain to create thin slithers of perfectly pink pieces of luscious lamb. Set aside.
4. To assemble: add the perfectly roasted vegetables to the couscous and gently toss to combine. Add the cucumber, spring onion and basil and toss to combine. Cover the base of a large serving dish with the couscous mixture. Top with lamb, crumbled feta and fresh basil leaves. Serve alongside a few wedges of fresh lime. Enjoy x

• Prep Time: 30 mins
• Cook Time: 50 mins

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