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Moroccan lamb salad with char-grilled vegetables and couscous
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- Cuisine: Moroccan
- Serves 4-5
This recipe was prepared at the launch of Measure Up – the Government’s latest initiative in the fight against obesity – by Zahi Azzi and Aaron Callandar of Kazbah on Darling.
Ingredients
Lamb
500g lamb fillet trimmed
2 tablespoons ras el hanout
2 tablespoons extra virgin olive oil (for lamb fillet)
Couscous
2 cups (400g) couscous
2 cups (400mL) liquid ( water or carrot juice)
2 tablespoons chermoula (for couscous)
2 tablespoons extra virgin olive oil (for couscous)
4 cups baby spinach
1 cup chick peas - tinned
½ cup sultanas
½ cup pine nuts
½ cup fresh pomegranate
4 tablespoons European style thick yoghurt
Vegetables
2 med red onion
2 med eggplant
3 med zucchini
¼ butternut pumpkin
2 med red capsicum
2 tablespoons extra virgin olive oil (for vegetables)
Dressing
2 tablespoons chermoula (for dressing)
2 teaspoons harissa
Juice of 2-3 lemons
4 tablespoons extra virgin olive oil (for dressing)
Preparation
Lamb
Rub lamb fillets with ras el hanout and olive oil place in a bag to marinate and refrigerate for at least one hour or overnight.
Season lamb fillets with salt and pepper just before placing them on the grill and cook to medium rare or as desired.
Couscous
Place couscous in a round heat resistant bowl. Place liquid in a sauce pan with olive oil, chermoula, salt and pepper, bring to the boil then pour over couscous, combine the hot liquid with the couscous, cover immediately and place on the side for 5- 10 minutes. Uncover couscous and fluff the mixture with a fork to separate all the grains.
Vegetables
Cut onions into rings, capsicums into cheeks, eggplant, zucchini and pumpkin sliced then rub with olive oil, season with salt and pepper and grill until cooked, Cut vegetables to desired size.
Dressing
combine the following in a small bowl, chermoula, harissa, lemon juice, and olive oil using a fork to mix.
Salad
Place couscous and vegetables in a large mixing bowl; add spinach, chickpeas, sultanas, pine nuts dressing and combine. Place into serving bowls, spoon on yoghurt, top with sliced lamb fillets and serve.
Moroccan Restaurants
Displaying 10 of 30 Moroccan Restaurants.
| Restaurant | Suburb | |
| 1. | Builders Arms Hotel | Fitzroy |
| 2. | Moroccan Soup Bar | Fitzroy North |
| 3. | African Feeling | Newtown |
| 4. | Alhambra | Manly |
| 5. | Out of Africa | Manly |
| 6. | Kazbah On Darling | Balmain |
| 7. | Cafe Mint | Surry Hills |
| 8. | CherriJam | Double Bay |
| 9. | Sumac | Sydney |
| 10. | Ottoman Bistro | Noosaville |
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Roasting/toasting spices
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.
Glossary
Radicchio
A crisp variety of chicory with a bitter, peppery taste. Radicchio has small hearts, red with white veins, and is generally used in salads mixed with other salad leaves.
