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Moroccan lamb salad with couscous recipe

Moroccan lamb salad with couscous recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Couscous salad

Enjoy the fragrant flavours of coriander and mint in this North African-inspired salad, that can be largely prepared ahead. Lamb is a good source of protein, as well as B vitamins, iron and zinc.

29 people made this

IngredientsServes: 4

  • 2 courgettes, quartered and cut into chunks
  • 2 red peppers, deseeded and cut into chunks
  • 2 yellow peppers, deseeded and cut into chunks
  • 2 red onions, each cut into 6 wedges
  • 2 tbsp olive oil
  • 500g lamb neck fillets, trimmed of fat
  • 250g couscous
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh mint
  • 8 stoned black olives, sliced
  • 6 spring onions, sliced diagonally
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch of cayenne pepper
  • 6 tbsp tomato juice
  • 2 tbsp balsamic vinegar
  • 1 tsp chilli sauce, or to taste
  • fresh coriander or mint leaves

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat the oven to 200°C/gas 6. Put the courgettes, peppers and red onions in a roasting tin, spoon over 2 tbsp of the olive oil and toss together to coat the vegetables. Put the tin in the oven and roast for 30 minutes, turning the vegetables after about 15 minutes.
  2. Meanwhile, combine all the marinade ingredients in a shallow dish. Add the lamb, turn to coat, then cover and set aside. Put all the dressing ingredients in a screw-topped jar, shake together and set aside.
  3. Stir the vegetables once they have roasted for 30 minutes, arrange the lamb on top and pour over the marinade. Return to the oven and continue roasting for a further 30 minutes until the lamb is cooked but still juicy. (You can prepare ahead up to this stage if more convenient and chill for up to 24 hours).
  4. Put the couscous in a heatproof bowl and pour over enough boiling water to cover. Set aside, covered, for about 5 minutes until the water is absorbed and the grains are tender. Fork in the herbs, olives and spring onions.
  5. Transfer the lamb to a plate and allow to rest for 10 minutes. Stir the roasted vegetables into the couscous, then thinly slice the lamb and lay it on top of the couscous. Shake the dressing and pour it over the salad. Toss together, then serve warm, scattered with coriander or mint leaves to garnish.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

this was really delicious and i will definitely make again. the spices are just right and it was easy to make. thanks very much-27 Apr 2009

Easy to make and very tasty, will be having this again-23 Aug 2011

I don't like spicy things, so I omitted all the chilli, and made the dressing with just olive oil and balsamic vinegar.The whole thing was absolutely delicious! Thank you!-10 Apr 2013

Moroccan Lamb Stew

There is nothing easier (and yummier!) than our recipe for Moroccan Lamb Stew with our Masi Masa Ras El Hanout Spice Blend. We made it in our slow cooker, but you can also make it in your Instant Pot or in the oven. To give you an idea of how easy this is, Eric (AKA Masa) prepped this recipe in the time it took his morning coffee to brew.

Some recipes will tell you to braise the meat first, but to save time, we skipped this step and it tasted just fine.

Serve with pearled couscous or rice or crusty bread and a salad and you’ve got yourself an impressive weekday meal.

Serves: 4 (double recipe if you want leftovers!)

Prep time: 15 minutes

Cook time: 6-8 hours (slow cooker), 1.25 hours (oven), 30 minutes + cooling time (Instant Pot)

Shopping List & Prep

For lamb stew:

  • 1 small bunch mint, stems removed
  • 1/2 small red onion, thinly sliced
  • Salt and freshly ground pepper to taste (optional)
  • 4 C cooked pearled couscous*

*To take it up a notch, try Not Umami’s Cooking’s recipe for Pearled Couscous Pilaf

Simmering the meat in the cooking liquid over low heat, for a longer time creates a tender and moist product. The connective tissues contain collagen that converts to gelatin when cooked in water, which adds flavor and richness to the stew. The tender pieces of lamb absorb all of the delicious spices from the seasonings.

We can’t always enjoy an expensive center cut filet of beef every night, so why not use some simple cooking techniques to make tougher cuts of meat tender and tasty! If you are looking for more hearty and flavor-packed stews, try my Grandma’s Chinese ginger beef stew or my Guinness corned beef stew, yum!

The stewing liquid combines the warm cinnamon, ginger and cumin spices with savory garlic, onions, and olives. A hint of sweetness and acidity from orange juice, tomatoes, and dried chopped apricots complements the flavors.

The carrots and butternut squash slowly simmer in the huge pot of lamb and spices. Your home will be filled with sweet and savory aromas, just like walking through a spice market in Morocco.

I serve this Moroccan lamb stew with couscous, which is a small rice-sized pasta made of semolina and wheat flour. The couscous cooks quickly and absorbs flavors very easily into each tender grain.

Hooray for leftovers! This delicious recipe provides plenty of extra servings for the next few days. I enjoy this lamb stew when taking a lunch break at work. The flavors have more time to soak into the meat, and the liquid becomes, even more flavorful.

Moroccan tomato and cucumber salad

Serves 4


  • 1 large onion finely chopped (200 gr)
  • 6 medium sized tomatoes (400 gr), seeded and chopped in 1/2 cm cubes
  • 1 medium sized cucumber (400 gr), seeded and chopped in 1/2 cm cubes
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


• In a bowl combine all the ingredients together and keep in the fridge until ready to serve.


• Adding a bit of honey to the salad balances the acidity and gives a very light and sweet taste to the salad.

Moroccan Lamb with Spiced Couscous and Tahini

When I first worked in London, there was a Kebab shop close to us in Soho that we would often frequent after a few post-work beers. Although the kebab meat was carved from a large rotisserie, it didn’t resemble the processed 'elephant leg' that often gives kebabs a bad name. Without asking, the kebabs were dressed with an off-white coloured sauce that tasted heavenly with the lamb. Back then, I was too shy to ask for it’s name and in later years I had several embarrassing (probably drunk) conversations in other kebab shops asking for the mysterious white sauce. It was only when I discovered Tahini that it all became clear and my obsession with lamb and tahini was cemented.

This recipe is super easy to make and the combination of flavours are amazing. Ras el Hanout is a spice blend that’s used across North Africa and literally means, ‘head of the shop’ – referring to the shops best spices. Our Ras el Hanout paste tastes amazing on lamb, but it’s equally good on chicken, beef or fish. In this recipe I’m grilling the lamb chops and the finishing them with a glaze of pomegranate molasses and honey.

I’ve eaten some truly awful couscous dishes, bland, dry and generally unappetising. You have to treat couscous like a blank canvas and hit it with plenty of flavour – herbs, spices, different textures and tastes that turns the simple little grain into a masterpiece in its own right.

We sell a 'Recipe Kit Box' for this recipe - follow this link to order

Ingredients for the Spiced Lamb Chops
Serves 4
10-12 Lamb Chops (You can easily substitute the lamb chops for chicken breasts or even firm white fish)
120g Karimix Ras el Hanout Paste
1tbsp Pomegranate Molasses
1tbsp Honey

Ingredients for the Tahini Sauce
Serves 4
3tbsp Tahini Paste
1 Clove of Garlic
Juice of 1 Lemon
3tbsp water

Ingredients for Spiced Couscous
Serves 4
125g Couscous
1tsp Green Cardamom Pods
1tsp Coriander Seeds
1tsp Ground Cumin
½ tsp Ground Cinnamon
1tsp Hot Smoked Paprika
50g Flaked Almonds, toasted under the grill
2 x Medium Courgettes, chopped into ½ inch dice
1 x Red Chilli, sliced (keep the seeds if you like the extra heat)
1 x Red Onion, finely diced
1 x 200g Jar of Piquello Peppers
1 x 400g Can of Chickpeas
1 x Bunch of Fresh Coriander
1 x Bunch of Fresh Parsley
½ Bunch of Fresh Mint
300ml Vegetable stock

Ingredients for Pomegranate Dressing
Serves 4
2 Cloves of Garlic
2tbsp Cider Vinegar
1½tbsp Pomegranate Molasses
60ml Extra Virgin Olive Oil

Follow our video for the full method on this dish.

The first job is to get the lamb marinating in the ras el hanout – this paste can need a little working to loosen it up. I use my hands to get all those beautiful spices worked really well into the meat. If you can, try to give the lamb at least half an hour of marinating – the longer the better and if you can leave it overnight, it will be amazing.

Next, start getting the couscous ready. Boil a kettle and mix up the vegetable stock, using a cube or powder bouillon is fine. You want the stock to be warm, not boiling, when you come to add it to the couscous. Pour your dry couscous into a large mixing bowl. Using a pestle and mortar, pound the cardamom pods until you can easily open them up and release the little black seeds. Discard the outer green pod – it’s a little fiddly but shouldn’t take too long. Next add in a teaspoon of coriander seeds and give them both a good grind up. Add the ground up spices to the couscous along with the cumin, cinnamon and smoked paprika and a good pinch of salt. Pour over the warm vegetable stock until the couscous is completely covered with a shallow layer of stock. Depending on your mixing bowl, the amount of stock can vary, but as long as everything is nicely covered, all will be good. Leave this to soak for around 10 – 15 minutes.

Whilst the lamb is marinating and the couscous is soaking, it’s time to make the two dressings.

For the tahini sauce, simply combine the tahini paste with the crushed garlic, lemon juice and salt and whisk in the water, a little at a time, until it resembles the consistency of thick double cream. You can do this well in advance, it will also keep well covered in the fridge for a few days.

It’s really important to dress your couscous to avoid the dry, claggy experience we’ve all had. To make the dressing, peel and roughly chop two cloves of garlic and using a pestle and mortar, pound them into a paste with the salt. Add the cider vinegar and keep on grinding everything up. Now whisk in the pomegranate molasses, then slowly add the olive oil, whisking all the time, until the dressing starts to thicken up. Again, this can be done well in advance and kept until you come to dress the couscous right at the end.

Now you’re ready to prep the final bits. Toast the flaked almonds under the grill, just being careful not to burn them. Slice the courgettes length ways in two and then slice them again length ways into quarters, then chop them into bit size chunks. Get a pan nice and hot, add a little rapeseed oil and fry the courgettes, adding a little salt and pepper as they cook. You want them nicely brown, so don’t sir them round in the pan, just leave them and give the pan a shake every so often. Once the courgettes are nearly cooked through, add in the sliced red chilli, turn of the heat, and leave them in the pan until you’re ready. Slice up the piquillo peppers into strips and chop up all the herbs.

Now it’s time to cook the lamb, it’s best to get everything started on the stove and then finish them in the oven, so get your oven turned on to 180°C. Heat up a pan, add the rapeseed oil and fry the lamb chops. It’s important not to burn the spices on the meat, so once the lamb has been in the pan for about 30 seconds, turn the heat down the a gentle sizzle. Whilst the lamb is cooking away, mix up the glaze – 1tbsp of pomegranate molasses and 1tbsp of honey. Once the chops have been in the pan for 3 or 4 minutes, turn them over and using a pastry brush, give them a nice coating of your glaze. Keep cooking for 3 or 4 more minutes, turn them over again and give the other side a glaze as well. Whack the pan into to the oven now for about 4 or 5 minutes, just to finish cooking them through. Leave them to rest for 4 or 5 minutes.

Meanwhile, finish off the couscous. Using a fork, fluff up the soaked couscous, then add in all your prepped ingredients – your pan fried courgettes, diced red onion, toasted almonds, sliced up piquillo peppers, drained chickpeas and chopped herbs. Give them a gentle mix and then add your pomegranate dressing and mix through again.

That’s it, done. Pile up the couscous on each plate, top with 2 or 3 chops and drizzle over the tahini sauce. Amazing, this is a real crowd pleaser.


Preheat the oven to 160C/325F/Gas 2.

For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.

Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.

Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.

Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.

Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.

If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.

Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.

Place the couscous in a bowl and mix in the olive oil and lemon juice.

Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.

Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.

Stir the chopped herbs and pomegranate seeds into the couscous.

To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

Kitchen Tips

  • Cooking couscous: The general rule is a 1:1 couscous to liquid ratio, but I like to add extra liquid for tenderness. I use about 1 1/4 cups of liquid for 1 cup of couscous. Some people like their couscous a bit crunchy and use 3/4 cups water per cup of couscous. It’s all about preference!
  • Use the right type of couscous: This recipe calls for Moroccan couscous, which are tiny.
  • Chickpeas: If using canned chickpeas, remember to remove the skin. Simply, rinse and rub the skin off with your fingers. It should come off easily.
  • Carrots: To grate them, use the big holes of a box grater.
  • Almonds: I used slivered almonds. Other great options are pine nuts or chopped pistachios.

If you try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!

Moroccan Lamb Salad with Couscous Recipe

Moroccan Lamb Salad with Couscous is such a delicious and flavorful North African-inspired dish that your family members and guests will never forget. This nice salad can be largely geared up ahead of serving time. The aromatic essence and the refreshing color of the freshly chopped coriander and mint in this salad enhance the overall atmosphere and look of your dining table. Moroccan lamb is the main ingredient of this dish, which is an excellent source of B vitamins, zinc, iron and protein.

Preparation Time: 35 minutes
Cooking Time: 1 hour
Serving Size: 04
Utensils: roasting tin, oven, knife, mixing bowls, large serving platter, whisk, fork, heatproof bowl, shallow dish, cutting board, plastic wrapping sheet, large spoon, plate, and a screw-top jar


– 2 zucchini – finely quartered and cut into chunks
– 2 red capsicums – nicely deseeded and cut into chunks
– 2 yellow capsicums – deseeded and cut into chunks
– 2 red onions – each cut into six wedges
– 2 tablespoons olive oil
– 500 g lamb neck fillets
– 2 cups (about 250 g) couscous
– 2 tablespoons chopped fresh coriander
– 1 tablespoon fresh flat-leaf parsley – finely chopped
– 1 tablespoon fresh mint – finely chopped
– 8 pitted black olives – sliced
– 6 spring onions – sliced on the diagonal

Marinate Ingredients:

– ¼ cup (60 ml) lemon juice
– 1 tablespoon olive oil
– 3 garlic cloves – finely crushed
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Pinch of cayenne pepper

Tomato Dressing’s Ingredients

– 100 ml tomato juice
– 2 tablespoons balsamic vinegar
– 1 teaspoon chili sauce – or to taste

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Preheat Oven

First of all preheat your oven to 200°C.

Mix the ingredients and place in the oven

Take a medium roasting tin and add in the finely quartered zucchini chunks, red onion wedges, and the nicely deseeded pieces of red and yellow capsicums. Now, spoon over the 2 tablespoons of olive oil and toss the ingredients with the help of a large fork or spoon until well coated. Place the roasting tin the pre-heat oven and let the mixture roast for about 25 to 30 minutes. Make sure to turn the vegetable mixture after around 15 minutes.

Note: Do not forget to wear thick gloves while placing the roasting tin in the oven and turning the vegetable mixture around.

Mix the marinade ingredients

Take advantage of the available 30 minutes and mix the marinade ingredients. Pick a large shallow dish and pour in the lemon juice and olive oil. Add the ground cumin, coriander, and a pinch of cayenne pepper into the dish. Take a medium fork or whisk and mix the ingredients until smooth and even.

Add the lamb to the marinade mixture

Place the lamb neck fillets on a cutting board and remove all the possible fats with a sharp knife in order to make a low-calorie salad. Add the lamb neck fillets to the marinade mixture in the shallow dish and toss them properly to coat properly. Seal the dish with a plastic wrapping sheet and leave to marinate well until you prepare the remaining ingredients.

Note: You always have the option available to marinate lamb fillet overnight in order to attain the traditional flavor.

Prepare the Tomato Dressing

Seize a screw-top jar and pour the tomato juice, balsamic vinegar and chili sauce into it. Seal the jar by placing its lid at the top and shake it with power, holding it tightly. Do not remove the lid of the jar and set it aside for the time being.

Pour the lamb-marinade mixture into the roasted vegetables

Remove the roasted vegetable mixture from oven, stir them gently and top with the marinated lamb-mixture. Set the roasting tin back in the oven and roast the mixture for another 30 minutes or until the lamb fillets are well cooked but still juicy.

Note: Keen a check on the lamb fillet during roasting them in order to make sure that they are not overcooked or dry.

Soak the couscous

Pick a heatproof bowl and add the couscous into it. Pour in some boiling water until the couscous is covered. Cover the bowl and leave for around 5 minutes to soak until the couscous absorb the water and the grains are soft.

Mix the soaked couscous with other ingredients

Add the finely sliced black olives, nicely chopped fresh mint and the sliced spring onions to the soaked couscous. Mix the ingredients with a fork and leave for few minutes.

Remove the lamb fillets from oven

Remove the roasting tin, wearing gloves. Shift the roasted lamb fillets from the top of the vegetable mixture and place in a large plate. Set the plate aside for 10 to 15 minutes until the warm lamb fillets are lightly warm to handle.

Mix the roasted vegetables and couscous mixture

Now, add the couscous mixture to the roasted vegetable mixture and toss them to incorporate. Transfer the couscous-vegetable mixture to a large serving platter.

Cut the roasted lamb fillets

Now, pick a sharp knife and thinly slice the roasted lamb fillets place them at the top of the couscous-vegetable mixture in the platter.

Drizzle the dressing over salad

Drizzle the tomato dressing over the salad and toss smoothly.

The Moroccan Lamb Salad is all set, serve it warm and enjoy.

Note: You can garnish your salad with some freshly chopped coriander leaves, if you want.

Recipe: Moroccan Grilled Lamb Chops With Couscous

Note: Plan ahead as the rub and yogurt marinade involve hours in the refrigerator. However, even a few hours make a difference. If you prefer, buy individual lamb chops rather than by the rack. Two to three chops per person is generally sufficient for serving. From “Cooking for Jeffrey,” by Ina Garten.

• 1/3 c. julienned fresh mint leaves

• 1 1/2 tbsp. ground turmeric

• 1 tbsp. whole coriander seeds

• 1 tbsp. grated lemon zest (2 lemons reserve lemons for juice)

• 5 tbsp. good olive oil, plus extra for the grill

• 3 racks of lamb (6 to 7 ribs each), cut into chops (see Note)

• 1 1/2 c. plain whole-milk Greek yogurt (12 oz.)

• 3 tbsp. freshly squeezed lemon juice

• Couscous With Pine Nuts and Mint (see recipe)

To make the rub: Place garlic, mint, turmeric, coriander, cumin, lemon zest and 2 1/2 teaspoons salt in bowl of food processor fitted with steel blade, and process until finely ground. Add olive oil and pulse to combine. (If you only have a blender to use, add these ingredients for the rub all at onceand process.)

Place chops in 1 or 2 nonmetal dishes large enough to hold them in 1 layer. Spread garlic and herb mixture evenly on both sides.

To make the yogurt marinade: In small bowl, whisk together the yogurt, Sriracha and lemon juice, and spread it evenly on top of the lamb chops (only one side gets the yogurt). Cover, refrigerate, and allow to marinate for 6 to 24 hours.

Prepare grill and oil the cooking grate. Sprinkle lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium-rare. Transfer to clean plate, cover plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

Nutrition information per serving without couscous:

Calories 335 Fat 24 g Sodium 620 mg Carbohydrates 6 g Saturated fat 8 g Total sugars 3 g

Protein 24 g Cholesterol 90 mg Dietary fiber 1 g

Exchanges per serving: ½ carb., 3 ½ med-fat protein, 1 ½ fat.

Couscous With Pine Nuts and Mint

Note: To toast pine nuts, place them in a dry sauté pan over low heat, tossing often, for 5 to 10 minutes, until they brown slightly and become fragrant. Have the onions prepped and set aside. Ten minutes before serving, you can bring the stock to a boil, add the couscous and finish the recipe. From “Cooking for Jeffrey,” by Ina Garten.

• Kosher salt and freshly ground black pepper

• 1/2 c. julienned fresh mint leaves, loosely packed

• 1/3 c. pine nuts, toasted (see Note)

Heat oil and butter in a large saucepan over medium heat. Add onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned.

Add stock and bring to a boil. Stir in couscous, 1 teaspoon salt and 1/2 teaspoon pepper, and remove from heat. Cover pot tightly and allow couscous to steam for 10 minutes. Fluff couscous with a fork, and stir in mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt (depending on saltiness of stock) and 1/2 teaspoon pepper. Serve hot.

Nutrition information per serving:

Calories 300 Fat 13 g Sodium 390 mg Carbohydrates 39 g Saturated fat 2 g Total sugars 3 g

Almond Croissants

Photo © Christine Benlafquih

These French treats are very popular in Morocco as breakfast or tea time fare. Plain croissants are stuffed with a rich almond cream filling. The croissants are dipped in a light syrup, topped with a little more of the filling, and then baked.

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