This delicious lamb salad is perfect for al fresco dining.
- Preheat a large char-grill or non-stick frying pan over medium-high heat. Brush with some of the oil. Add the zucchini and cook for 2 minutes each side or until golden. Transfer to a large plate. Add the tomatoes and cook, turning once, for 5 minutes or until soft. Add to the plate with the zucchini. Cover to keep warm. Cook the lamb, in 2-3 batches brushing the grill with the remaining oil, for 2 minutes each side or until golden.
- Meanwhile, place the couscous in a large heatproof bowl. Add 1 cup boiling water and stir to combine. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
- Add the mint leaves and couscous to the zucchini and tomato. Season with salt and pepper. Toss to combine. Divide the couscous mixture among serving plates. Sprinkle with the feta.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set