After a quick dinner? Our Couscous tabouli with Moroccan lamb is perfect for weeknights when you’re tight on time. With bursts of lemon and herbs, it's guaranteed to keep the entire family happy.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
⅔ cup (130g) couscous
⅔ cup (160ml) boiling water
2 x 250g Coles Australian Lamb Backstraps
1 tbs Moroccan seasoning
1 green cucumber, finely chopped
250g cherry tomatoes, halved
2 spring onions, thinly sliced
1 cup flat-leaf parsley leaves
½ cup mint leaves
2 tbs olive oil
1 lemon, rind finely grated, juiced
200g beetroot dip
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.
Method
Step 1
Place the couscous and boiling water in a heatproof bowl. Cover with plastic wrap and set aside for 5 mins. Use a fork to separate the grains.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium-high. Lightly spray the lamb with olive oil spray and sprinkle with Moroccan seasoning. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3
Add the cucumber, tomato, spring onion, parsley and mint to the couscous and toss to combine. Add the oil, lemon rind and 2 tbs lemon juice and toss to combine. Season.
Step 4
Divide the couscous tabouli among serving plates. Top with lamb and dip.
