Fruit can add a natural sweet flavour to a savoury dinner. When paired with the refreshing coolness of mint, you have yourself a mouthwatering Moroccan meal that turns well-known ingredients into a new culinary experience. Couscous is dotted with a fruit & seed mix, plump peas, fresh cucumber, tangy sun-dried tomato & an extra zesty citrus mix. Served with a butter-basted lamb chop, spiced with NOMU Moroccan Rub.
Lamb Chop & Minted Couscous Salad
Lamb Chop & Minted Couscous Salad
with sun-dried tomatoes & cucumber
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Citrus Mix
- Couscous
- Cucumber
- Free-range Lamb Leg Chop/s
- Free-range Lamb Leg Chops
- Fresh Mint
- Fruit & Seed Mix
- NOMU Moroccan Rub
- Peas
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Paper Towel
- Butter
- Water
Couscous
Boil the kettle. Place the Couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Roughly chop the apricots and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and add to the apricots.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserve the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the mint, cucumber, sun-dried tomatoes, citrus mix, a generous drizzle of olive oil, and season.
TIME TO EAT
Dish up the loaded Couscous, side with the lamb, sprinkle over the fruit and seed mix, and drizzle over any pan juices (to taste). Well done, Chef!
Couscous
Boil the kettle. Place the Couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Roughly chop the apricots and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and add to the apricots.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserve the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the mint, cucumber, sun-dried tomatoes, citrus mix, a generous drizzle of olive oil, and season.
TIME TO EAT
Dish up the loaded Couscous, side with the lamb, sprinkle over the fruit and seed mix, and drizzle over any pan juices (to taste). Well done, Chef!
Couscous
Boil the kettle. Place the Couscous and peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Roughly chop the apricots and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and add to the apricots.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserve the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the mint, cucumber, sun-dried tomatoes, citrus mix, a generous drizzle of olive oil, and season.
TIME TO EAT
Dish up the loaded Couscous, side with the lamb, sprinkle over the fruit and seed mix, and drizzle over any pan juices (to taste). Well done, Chef!
Couscous
Boil the kettle. Place the Couscous and peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Roughly chop the apricots and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and add to the apricots.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserve the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the mint, cucumber, sun-dried tomatoes, citrus mix, a generous drizzle of olive oil, and season.
TIME TO EAT
Dish up the loaded Couscous, side with the lamb, sprinkle over the fruit and seed mix, and drizzle over any pan juices (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Lamb Chop & Minted Couscous Salad?
The preparation time for Lamb Chop & Minted Couscous Salad with sun-dried tomatoes & cucumber is between 20 and 35 minutes.
What is the total time required to make Lamb Chop & Minted Couscous Salad with sun-dried tomatoes & cucumber?
The total time required to make Lamb Chop & Minted Couscous Salad with sun-dried tomatoes & cucumber is between 30 and 45 minutes.
How many servings does Lamb Chop & Minted Couscous Salad provide?
4 servings
What are the main ingredients in Lamb Chop & Minted Couscous Salad?
Citrus Mix, Couscous, Cucumber, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Mint, Fruit & Seed Mix, NOMU Moroccan Rub, Peas, Sun-Dried Tomatoes
What is the nutritional information of Lamb Chop & Minted Couscous Salad?
Calories: 927.3, Carbs: 68 grams, Fat: grams, Protein: 43.1 grams, Sugar: 20 grams, Salt: 406 grams
How do I prepare Lamb Chop & Minted Couscous Salad?
TIME TO EAT: Dish up the loaded couscous, side with the lamb, sprinkle over the fruit and seed mix, and drizzle over any pan juices (to taste). Well done, Chef! LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, reserve the pan juices, season, and rest for 5 minutes. SOME PREP: Roughly chop the apricots and set aside. Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and add to the apricots. COUSCOUS: Boil the kettle. Place the couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. JUST BEFORE SERVING: In a bowl with the couscous, add the mint, cucumber, sun-dried tomatoes, citrus mix, a generous drizzle of olive oil, and season.
What should be prepared from my kitchen to make Lamb Chop & Minted Couscous Salad?
Citrus Mix, Couscous, Cucumber, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Mint, Fruit & Seed Mix, NOMU Moroccan Rub, Peas, Sun-Dried Tomatoes
How many calories does Lamb Chop & Minted Couscous Salad have?
927.3 calories
How much fat content does Lamb Chop & Minted Couscous Salad have?
grams
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