MOROCCAN COUSCOUS SALAD

SERVES 4 PREP 20 MINS + RESTING COOK 15 MINS

• 500g lamb leg steaks

• 2 tbsp olive oil

• 3 tsp Moroccan seasoning

• 1 carrot, julienned

• 1 zucchini, julienned

• 1 cup water

• 1 cup wholemeal couscous

• 1/3 cup flaked almonds, toasted

• ¾ cup mint leaves

• ¾ cup coriander leaves

• 100g marinated feta, crumbled

• natural yoghurt, to serve LEMON DRESSING

• 1/3 cup currants

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 2 tsp finely grated lemon zest

1 Preheat a chargrill or barbecue on high. Drizzle steaks with 2 tsp oil and sprinkle with 2 tsp seasoning. Chargrill 3-4 mins each side or until cooked to taste. Rest, covered loosely with foil, 5 mins, then slice.

2 Meanwhile, in same pan, heat remaining oil on medium. Saute carrot, zucchini and remaining seasoning, 1 min. Transfer to a large bowl.

3 In same pan, bring water to boil. Remove from heat. Add couscous. Set aside, covered, 5 mins. Fluff with a fork. Transfer to bowl with carrot mixture.

4 LEMON DRESSING In a small jug, whisk all ingredients together. Set aside 5 mins until currants are plump.

5 Add remaining ingredients to couscous with dressing. Toss gently until combined. Serve couscous topped with lamb drizzled with yoghurt.