Name: Moroccan lamb and radicchio salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup couscous; 1 cup boiling water; 1/3 cup currants; 1/4 cup lemon juice; 1 tablespoon morrocan seasoning; 500 gram lamb fillet; 1 tablespoon olive oil; 1 head red radicchio, torn; 1 1/2 cup frozen broad beans, blanched, peeled; 1 bunch asparagus, shaved; 1/2 cup torn mint leaves; 1/2 cup low fat greek-style natural yoghurt; 1 teaspoon mint jelly; grated lemon zest, small mint leaves to serve

Moroccan lamb and radicchio salad

Excite your tastebuds with this authentic and flavoursome Moroccan lamb and radicchio salad! A delicious wholesome meal or side dish for your next family dinner!

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 cup couscous

1 cup boiling water

1/3 cup currants

1/4 cup lemon juice

1 tablespoon morrocan seasoning

500 gram lamb fillet

1 tablespoon olive oil

1 head red radicchio, torn

1 1/2 cup frozen broad beans, blanched, peeled

1 bunch asparagus, shaved

1/2 cup torn mint leaves

1/2 cup low fat greek-style natural yoghurt

1 teaspoon mint jelly

grated lemon zest, small mint leaves to serve

Method

1.In a medium bowl, combine couscous, water, currants and lemon juice. Cover with cling film. Set aside 3 minutes, then use a fork to fluff grains.

2.Rub lamb with seasoning. In a frying pan, heat oil on high. Cook lamb 5-6 minutes, turning until cooked to taste. Transfer to a plate. Set aside, loosely covered with foil, 5 minutes to rest. Thinly slice.

3.In a large bowl toss radicchio, broad beans, asparagus and mint. Toss with couscous mixture. In a small bowl, combine yoghurt and jelly.

4.Serve lamb on a bed of couscous, drizzled with mint yoghurt and sprinkled with lemon zest and mint leaves.

If liked, use lamb leg steak for this dish for added economy.
Note

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