This tasty easy lamb salad is a perfect weeknight meal. Made with roasted vegetables, spicy couscous and tender harissa-marinated lamb, it can be prepared fully or partly in advance and is equally tasty the next day.
Rub the harissa and lemon juice into the lamb steaks and put them in the fridge to marinate for 24 hours.
Put the vegetables on a baking tray and drizzle with the oil
Roast in the oven at 180C for 25-30 minutes. Cut into smaller pieces after they have cooked.
Put the couscous in a bowl and stir in the ras el hanout. Pour in the hot stock and cover for 5 minutes. Fluff up with a fork.
Mix the fresh mint into the yoghurt.
Brush a griddle pan lightly with oil. Cook the lamb steaks for about 3 minutes on each side. Cover and leave to rest for 10 minutes before slicing thinly.
Assemble the salad by putting a couple of spoonfuls of couscous on each plate, followed by some vegetables and lamb. Put a few dollops of yoghurt on each plate. Crumble some of the dry mint leaves in your hands and sprinkle over the plates.
Nutritional Information is approximate and a guideline only.