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Barbecued lamb, grape and couscous salad

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Add some fruity flavours to your next salad with this winning combination of tender barbecued lamb, fresh grapes and couscous.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time25 minutes, (+ 10 mins resting & 5 mins standing time)
A salad of cous cous, shredded barbecued lamb, rocket, onion and grapes on a plate


  • 2kg Coles Australian Lamb Shoulder
  • 2 garlic cloves, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 400g seedless red grapes
  • 2 red onions, thinly sliced into wedges
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 120g pkt Coles Australian Baby Rocket

Nutritional information

Per 100g serve: Energy: 2017kJ/483 Cals (23%), Protein: 33g (66%), Fat: 21g (30%), Sat Fat: 8g (33%), Carb: 38g (12%), Sugar: 14g (16%), Dietary Fibre: 6g (20%), Sodium: 130mg (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium. Alternatively, preheat oven to 180°C.
  2. Step 2

    Combine the oil and vinegar in a small bowl. Use a small sharp knife to make cuts all over lamb. Place 1 slice of garlic in each cut. Place the lamb in a deep roasting pan and drizzle with half the vinegar mixture. Season.
  3. Step 3

    Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking, adding the onion and 300g of the grapes to the pan for the last 1 hour of cooking. Transfer the lamb to a plate and cover with foil. Set aside for 10 mins to rest. Use 2 forks to shred the lamb.
  4. Step 4

    Meanwhile, combine the couscous and boiling water in a medium heatproof bowl. Cover and stand for 5 mins. Use a fork to separate the grains.
  5. Step 5

    Halve the remaining grapes and place in a large bowl. Add the couscous, rocket, lamb and onion mixture. Stir to combine. Drizzle with remaining vinegar mixture and toss to coat. Season. Divide among serving bowls.