Couscous, watermelon and feta salad with spiced lamb

Cooking Salads Couscous, watermelon and feta salad with spiced lamb

This stunning salad combines sweet watermelon with creamy feta, spiced lamb and Israeli couscous.

Lables: Low carb Lower gi Egg free Fish free Shellfish free Soy free
  1. Cook the couscous according to packet instructions. Drain and refresh.
  2. Meanwhile, heat 1 tbs oil in a frypan over high heat. Season lamb, then cook for 2-3 minutes each side. Remove from pan, roll in dukkah to coat, then loosely cover with foil and set aside to rest.
  3. Meanwhile, in a large serving bowl, whisk lemon zest and juice, honey and remaining 1/4 cup (60ml) olive oil. Season, then add the couscous and stir to combine.
  4. Slice lamb, then place on top of the couscous with the watermelon, feta and watercress. Drizzle with cooking juices, grind over some black pepper and serve.

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125g Israeli couscous
1/3 cup extra virgin olive oil
2 x 250g lamb backstraps, trimmed
1/3 cup dukkah
Finely grated zest and juice of 1 lemon
2 tbs honey
1/4 seedless watermelon, sliced
150g marinated feta, crumbled
2 cups picked watercress sprigs

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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