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Recipe Recipe Recipe Recipe

Chermoula Lamb & Couscous Salad


Medium Serves: 4 1 Hour 35 Mins


600g lamb loin

1 tsp cracked black pepper

4 tsp Gewürzhaus Chermoula

2 carrots, cut into thick rings

1 sweet potato, cut into thick chunks

1⁄4 pumpkin, cut into thick chunks

6 tbsp extra virgin olive oil

1 red onion, cut into wedges

1L chicken or vegetable stock

500g pearl couscous

1 cup fresh mint, roughly chopped

4 tbsp Gewürzhaus Barberries

Lemon juice to serve

250g Greek yogurt

4 tbsp Gewürzhaus Smoky Almond Dukkah

Salt & pepper to taste

How to Cook

1. Preheat oven at 220°C

2. Rub the lamb with the Chermoula & cracked black pepper, set aside.

3. Bring a large pot of water to boil, parboil vegetables for approx. 10 mins or until you can pierce easily with a fork.

4. Arrange the red onion & parboiled vegetables on a  baking tray, drizzle with olive oil, season with salt & pepper. Bake in the oven for 15 mins or until the vegetables caramelise.

5. Place stock & couscous into a large pot & simmer, covered over a LOW – MED heat for approx. 10 mins or until it becomes fluffy. Set aside.

6. Heat oil in a pan over HI heat & sear lamb for 5 mins on each side then rest for 10 mins. (Cooking time for med – rare, adjust time to your liking).

7. In a large serving bowl combine the couscous, vegetables, mint & barberries. Toss gently. Drizzle with olive oil & lemon juice to taste.

8. Slice the lamb & place on top of the couscous salad. Gently toss to combine.

9. Finish with a large dollop of Greek yoghurt & a generous amount of Smoky Almond Dukkah scattered on top.

Serve with extra mint, lemon juice & more dukkah.

Recipe Recipe