Lamb & Vegetable Couscous Salad
Ingredients (Serves 4):
2 zucchini, coarsely chopped
4 Lebanese eggplants, coarsely chopped
1 red capsicum, halved, deseeded, thinly sliced
1 red onion, halved, cut into thick wedges
4 tsp Beerenberg Crushed Garlic
Olive oil spray
2 vine-ripened tomatoes, cut into wedges
150g couscous
3/4 cup boiling water
500g lamb backstrap
Salt & freshly ground black pepper
1/3 cup loosely packed torn fresh basil
20g baby rocket leaves
1 tbs fresh lemon juice
1 tbs white wine vinegar
2 tsp Beerenberg Extra Virgin Olive Oil
Method:
Preheat oven to 180C. Combine the zucchini, eggplant, capsicum, onion and crushed garlic in a large baking dish. Lightly spray with olive oil spray. Bake in preheated oven for 20 minutes or until just tender.
Add the tomato to the zucchini mixture and bake for a further 15 minutes or until tomato softens slightly. Remove from oven.
Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains.Preheat a barbecue or chargrill on high. Season the lamb with salt and pepper. Cook lamb on preheated grill for 3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Seat aside for 5 minutes to rest. Thickly slice lamb across the grain.
Add the zucchini mixture, lamb, basil and rocket to the couscous and gently toss until combined.
In a small bowl, mix together the lemon juice, vinegar and oil, and use a fork to whisk until well combined. Taste and season with salt and pepper. Drizzle the salad with the dressing and gently toss until just combined. Spoon salad among serving plates and serve immediately.
