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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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Hot Tips
Chopping an onion
Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.
Glossary
Roquefort
A French veined cheese made from ewe's milk. It is matured in ancient caves in the Aveyron region and takes three months to ripen. The result is a semi-soft crumbly cheese with blue-green veins.
