Name: sumac lamb and feta couscous salad
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 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

Scale

Ingredients

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

Instructions

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.
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.
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.
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