Warm lamb and couscous salad recipe - The Community Leader and Real Estate New and Views

Summer is all about salads, but in the transition to winter, autumn is the perfect time to whip up a warm salad to serve as a hearty lunch or dinner.


  • 500g of lamb loin or leg meat, sliced to around 1cm thick
  • 1 cup couscous
  • 1 1/2 cups chicken stock
  • 1 red capsicum, diced
  • 1 zucchini, diced 
  • 1 small red onion, finely chopped
  • A handful of cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Optional: crumbled feta or goat cheese to serve


  1. First, you’ll need to marinate the lamb. Combine the olive oil, minced garlic, cumin, paprika, salt, pepper, and lemon juice in a bowl. Add the thinly sliced lamb and mix it into the marinade. Let the marinade work its magic in the fridge for at least 30 minutes.
  2. Now make the couscous. Bring the chicken stock to a boil in a medium saucepan, remove it from the heat, and stir in the couscous. Cover the saucepan with a lid and let it sit for about five minutes, allowing the couscous to absorb the liquid. Fluff the couscous with a fork to separate the grains. Put the lid back on to keep it warm.
  3. It’s time to cook the lamb! Heat a large frying pan over medium-high heat. Add the marinated lamb slices to the pan and cook for about three minutes on each side or until the lamb is cooked to your liking. Remove the lamb from the pan, cover it with foil, and set it aside.
  4. Using the same frying pan over a medium-low heat (add more olive oil if needed), sauté the diced red and yellow capsicums, zucchini, cherry tomatoes and the chopped red onion until tender, for about five minutes. 
  5. In a large bowl, combine the cooked couscous, sautéed vegetables, and chopped herbs (parsley and mint).
  6. Add the lamb to the couscous and vegetable mixture once it is cooked. Toss gently to combine all the ingredients.
  7. Serve on a large platter or individual plates, and top with crumbled feta or goat cheese (optional). 

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