Ingredients
Salad
- ½ cup pearl couscous
- 1 x quantity French vinaigrette
- 1 tsp ground cumin
- 2 lamb backstraps
- 1 Tbsp Cobram Estate Classic Extra virgin Olive Oil
- 2 carrots, peeled, cut into matchsticks
- ½ red onion, thinly sliced
- 2 oranges, peeled, sliced thinly into rounds
- ¼ cup sultanas
- ¼ cup mint leaves
- ¼ cup pomegranate seeds
- lemon wedges, to serve
- natural yogurt, to serve
Dressing
- 1/3 cup Cobram Estate Classic Extra virgin Olive Oil
- ¼ cup white wine vinegar
- 2 Tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
- 1 tsp dijon mustard
- Fill ingredients into a jar, shake and pour
Method
- Cook couscous in a medium saucepan of boiling salted water for 10 minutes or until just tender. Drain well. Add 2 tablespoons of the dressing and toss well. Set aside.
- Meanwhile, rub cumin onto lamb. Heat a large non-stick frying pan over medium-high heat. Add oil and cook lamb for 12 minutes, turning well until cooked to medium-rare, or cooked to your liking. Set aside on a plate for 5 minutes to rest, covered loosely with foil. Thinly slice.
- Add carrot, onion, orange, sultanas, mint, pomegranate and ¼ cup of the remaining dressing to couscous, toss well.
- Top salad with lamb, serve with lemon wedges, yogurt and remaining dressing on the side.
