Warm Lamb And Couscous Salad With Pomegranate Molas

Name: Warm Lamb And Couscous Salad With Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
2
Couscous:
3
Place couscous and butter in a medium bowl.
4
Pour boiling stock over the couscous.
5
Cover tightly and allow to soak for five minutes.
6
Fluff with a fork.
7
Allow to cool a little.
8
Add the finely diced tomato, capsicum, lemon and mint then set aside.
9
Lamb:
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
Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
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
Greek yoghurt could also be offered at the table.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g lamb backstraps, 1 tablespoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and more.

Yes, Warm Lamb And Couscous Salad With Pomegranate Molasses falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Lamb And Couscous Salad With Pomegranate Molasses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions