Spiced Lamb, Couscous, And Spinach Salad - cooking recipe

Ingredients

2/3 cup olive oil
1/2 tsp sugar
1 tsp sweet paprika
1 tsp ground cumin
1 None small red chili, finely chopped
2 cloves garlic, minced
3 None lamb tenderloins
1/3 cup lemon juice
2 None large carrots, thinly sliced
1 3/4 cups couscous
1 None (14-oz) can chickpeas, rinsed, drained
2 1/2 cups baby spinach leaves
1/4 cup fresh mint, finely chopped
1/2 cup fresh cilantro leaves

Preparation

Reserve 1 tbsp oil and place remainder in a screw-top jar with sugar, paprika, cumin, chili, garlic, and salt and pepper to taste. Shake well.
Place 2 tbsp dressing in a bowl with lamb; cover and refrigerate for 3 hours. Add lemon juice to remaining dressing.
Boil or steam carrots until tender. Drain. Place hot carrots in large serving bowl with half the dressing; toss to coat.
Heat reserved oil in a large skillet and cook lamb for 10 mins, or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
Meanwhile, place couscous in a large heatproof bowl; add boiling water and salt to taste. Stand, covered, for 5 mins, or until water is absorbed. Fluff couscous with a fork.
Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl as carrots. Toss gently.