From the doughy pearl couscous to the creamy fetta and crunchy cucumber, every bite of this lamb and couscous salad is full of flavour and texture.
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Heat a non-stick frying pan over medium heat. Season the lamb and cook for 4 mins each side. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.
Meanwhile, cook the couscous in a saucepan of boiling water for 6 mins or until tender. Refresh under cold water. Drain well.
Place couscous, tabouleh, cucumber and 2 tbs reserved oil in a bowl. Gently toss to combine. Transfer to a serving platter and top with lamb and fetta.
COOK. STORE. SAVE.
Got some leftover pearl couscous after making this recipe? Store in an airtight container and use it to make the colourful side at coles.com.au/pearlcouscoussalad.