Couscous Chargrilled Lamb Salad

Couscous Chargrilled Lamb Salad


  • 1/2 cup pine nuts
  • 2 tablespoon olive oil
  • 600 grams Trim lamb fillets
  • Salt and ground black pepper to taste
  • 2 medium zucchini, cut lengthways into quarters
  • 1 large red capsicum, diced
  • 1 large packet spinach or 2.5 cups
  • 1 can chickpeas, rinsed and drained well
  • 1 cup green beans or snow peas, halved
  • ½ cup craisens
  • 100g feta cheese
  • 2 cups wholemeal couscous, cooked
  • 1 small hummus dip and fresh lemon to serve with


  1. Heat a small frying pan over medium heat. Add the pine nuts and cook, shaking the pan occasionally, for 3-5 minutes or until golden. Transfer to a small plate and set aside. NB do not leave unattended!
  2. Chop all salad ingredients and place in a bowl. Slice zucchini and capsicum in slices, put aside for grilling.
  3. Prepare couscous according to instructions and leave to cool before mixing with salad, while you cook the meat.
  4. Brush a char-grill with a little of the oil and preheat on high. Season the lamb fillets with salt and pepper, and brush lightly with the remaining oil. Place the lamb on preheated char-grill and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and set aside to rest.
  5. Place ½ the zucchini on preheated char-grill and cook for 2-3 minutes each side or until the vegetables are slightly charred. Repeat with remaining zucchini and capsicum.
  6. Thinly slice lamb fillets across the grain and add with the char-grilled vegetables to the salad and couscous. Add the pine nuts and fetta last.
  7. Serve immediately with some hummus, fresh pepper and generous squeeze of lemon on top.

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