LoveBites Moroccan Lamb & Couscous Vege Salad

This recipe is always sure to win every time I make it. You don't have to follow the recipe precisely which makes each time I make it slightly different but always full in flavour and full of colour. I usually tend to go for veges in season and don't be afraid to add some leafy greens here and there or create your own masterpiece from this recipe base. I have plenty of variations!

Ingredients

§  2x lamb fillets / steaks / pre diced lamb

§  Moroccan seasoning to taste
§  2x garlic cloves, crushed
§  1/2 an aubergine cut into bite sized pieces (not necessary)
§  2x zucchini sliced
§  ½ red and yellow capsicum cut into bite sized pieces
§ 1x red onion quartered and broken up 

§  A handful of mint or coriander chopped roughly

§  Feta diced
§  Lemon juice to taste
§  Salt and pepper to taste
§  Balsamic vinegar
§  Olive oil 
§  Enough couscous or bulgar wheat for how many people you are serving (for 2-3 I use just over a cup).

Alternatives

Kalamata olives are also nice tossed through this mix, as is pumpkin, mushrooms and fresh cherry tomatoes.  You can also serve this along with fresh spinach or rocket leaves for a fresh summer option.

To Make

§  Combine the meat, Moroccan seasoning, 1 clove of garlic, ½ lemon juice, and ½ oil in a bowl

§  Cover and refrigerate for ½ an hour or overnight
§   Two ways to cook the veges -  if you are short on time I would suggest stir fry the zucchinis, peppers, onion and remainder of the garlic until tender to bite, (if you are using kumara, pumpkin or aubergine you may want to pre-cook this in the microwave and then add to the stir fry to finish off). Or you can grill all the veges with the rest of the olive oil and garlic until slightly crispy and tender in an oven, would usually take 20 minutes in a 200 degree temperature)

§  Cook the couscous or buglar wheat as per instructions on the packet.

 § Heat a fry pan over a high heat, fry the lamb until browned (about 2-3 mins each side)

§  Remove from heat and leave to sit for a couple of minutes
§  Combine balsamic vinegar and lemon juice with salt and pepper and stir through the cooked couscous / bulgar wheat
§  Toss through the cooked veges and lamb
§  Garnish with the feta, herbs and add balsamic vinegar as a dressing.

Serves 2-3.