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Lamb and couscous tabouleh with fetta

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Contains wholegrains
  • High in dietary fibre
  • High in protein

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.  

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Lamb and couscous tabouleh with fetta


  • 2 x 215g pkts Coles Australian Lamb Leg Steak
  • 1/3 cup (80g) pearl couscous
  • 375g Coles Fresh Quinoa & Tabouleh Salad
  • 2 Lebanese cucumbers, thinly sliced
  • 300g jar Coles Marinated Danish Style Fetta, oil reserved

Nutritional information

Per serve: Energy: 2099kJ/502 Cals (24%), Protein: 35g (70%), Fat: 29g (41%), Sat Fat: 10g (42%), Sodium: 937mg (47%), Carb: 24g (8%), Sugar: 4g (4%), Dietary Fibre: 4g (13%).

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

    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.

  2. Step 2

    Meanwhile, cook the couscous in a saucepan of boiling water for 6 mins or until tender. Refresh under cold water. Drain well.

  3. Step 3

    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.

Recipe tip

Clever storage

Got some leftover pearl couscous after making this recipe? Store in an airtight container and use it to make the colourful side at