Warm Lamb And Couscous Salad With Pomegranate Molasses - cooking recipe

Ingredients

500 g lamb backstraps
1 tablespoon cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
Couscous
2 cups couscous
1 tablespoon butter
3 cups chicken stock, boiling
2 tomatoes, seeded, finely diced
1/2 green capsicum, finely diced (bell pepper)
3 pieces preserved lemons, flesh discarded, rinsed, finely diced
2 tablespoons mint, chopped
2 tablespoons olive oil
2 tablespoons pomegranate molasses

Preparation

Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
Couscous:
Place couscous and butter in a medium bowl.
Pour boiling stock over the couscous.
Cover tightly and allow to soak for five minutes.
Fluff with a fork.
Allow to cool a little.
Add the finely diced tomato, capsicum, lemon and mint then set aside.
Lamb:
Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
Greek yoghurt could also be offered at the table.