Lamb and Roast vegetable couscous salad

 I first made this when I was on the total well being diet, a great diet to use to get you back to healthy eating.

LAMB AND ROAST VEGETABLE COUSCOUS SALAD  

This salad is full of flavour, thanks to the array of herbs and spices it contains. A perfect lunch for a cold day, or you could also serve this for dinner – just increase the lamb to 200g per person and leave out the couscous.

INGREDIENTS

Pumpkin, any type, 400  g , peeled, seeded and cut into 2cm pieces 

 Carrot, 2  medium carrot(s) , cut into 5mm thick slices  

Red capsicum, 1  capsicum(s) , trimmed, seeded and cut into 2cm pieces 

Zucchini, 3  medium , trimmed and cut into 2cm pieces

 Olive oil, 1  tablespoon(s) 

Cumin seeds, 1.5  teaspoon(s)

 Paprika, smoked or sweet, 2  teaspoon(s) , 

sweet Ground cinnamon, 0.5  teaspoon(s) 

Olive oil spray, 1  spray(s) 

Lamb rump, extra lean, raw, 400  g , trimmed of fat 

Couscous, raw, 

1  cup(s) Orange, any type,

2  orange(s) (approx 200g with skin) , peeled and white pith removed 

Baby spinach, 1  large handful(s) 

Fresh mint, 1  bunch(s) , optional 

COOKING INSTRUCTIONS

1. Preheat the oven to 180°C.

2. Place the vegetables, olive oil and spices in a large bowl and toss to combine well. Transfer to a large roasting tin and roast in the oven for 40 minutes or until the vegetables are tender. Remove from the oven and leave to cool to room temperature.

3. Meanwhile, heat a non-stick ovenproof frying pan over medium heat. Once hot, spray with olive oil, then add the lamb and cook, turning often, for 4–5 minutes or until browned all over. Transfer the pan to the oven and cook for 15 minutes or until the lamb is cooked through but still a little pink in the middle. Remove from the oven and leave to cool to room temperature, then slice.

4. Place the couscous in a large bowl, pour over 1 cup (250 ml) boiling water and cover the bowl with plastic wrap. Leave to stand for 10 minutes or until the couscous is tender, then fluff with a fork.

5. Holding each orange over the bowl of couscous to catch the juices, remove the orange segments with a small, sharp knife and add them to the bowl. Add the roast vegetables, the sliced lamb, the baby spinach and mint leaves (if using) and toss to combine well. Divide among plates and serve immediately.

TIP: Serve with harissa paste (available from some supermarkets and delis) or dried chilli flakes if you like it really hot.FOODLAMB AND ROAST VEGETABLE COUSCOUS SALAD  

This salad is full of flavour, thanks to the array of herbs and spices it contains. A perfect lunch for a cold day, or you could also serve this for dinner – just increase the lamb to 200g per person and leave out the couscous.

INGREDIENTS

Pumpkin, any type, 400  g , peeled, seeded and cut into 2cm pieces 

 Carrot, 2  medium carrot(s) , cut into 5mm thick slices  

Red capsicum, 1  capsicum(s) , trimmed, seeded and cut into 2cm pieces 

Zucchini, 3  medium , trimmed and cut into 2cm pieces

 Olive oil, 1  tablespoon(s) 

Cumin seeds, 1.5  teaspoon(s)

 Paprika, smoked or sweet, 2  teaspoon(s) , 

sweet Ground cinnamon, 0.5  teaspoon(s) 

Olive oil spray, 1  spray(s) 

Lamb rump, extra lean, raw, 400  g , trimmed of fat 

Couscous, raw, 

1  cup(s) Orange, any type,

2  orange(s) (approx 200g with skin) , peeled and white pith removed 

Baby spinach, 1  large handful(s) 

Fresh mint, 1  bunch(s) , optional 

COOKING INSTRUCTIONS

1. Preheat the oven to 180°C.

2. Place the vegetables, olive oil and spices in a large bowl and toss to combine well. Transfer to a large roasting tin and roast in the oven for 40 minutes or until the vegetables are tender. Remove from the oven and leave to cool to room temperature.

3. Meanwhile, heat a non-stick ovenproof frying pan over medium heat. Once hot, spray with olive oil, then add the lamb and cook, turning often, for 4–5 minutes or until browned all over. Transfer the pan to the oven and cook for 15 minutes or until the lamb is cooked through but still a little pink in the middle. Remove from the oven and leave to cool to room temperature, then slice.

4. Place the couscous in a large bowl, pour over 1 cup (250 ml) boiling water and cover the bowl with plastic wrap. Leave to stand for 10 minutes or until the couscous is tender, then fluff with a fork.

5. Holding each orange over the bowl of couscous to catch the juices, remove the orange segments with a small, sharp knife and add them to the bowl. Add the roast vegetables, the sliced lamb, the baby spinach and mint leaves (if using) and toss to combine well. Divide among plates and serve immediately.

TIP: Serve with harissa paste (available from some supermarkets and delis) or dried chilli flakes if you like it really hot.FOOD