Middle Eastern Lamb Couscous Salad

Middle Eastern Lamb Couscous Salad

Cooking time


  1. 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.
  2. 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.
  3. Add carrot, onion, orange, sultanas, mint, pomegranate and ¼ cup of the remaining dressing to couscous, toss well.
  4. Top salad with lamb, serve with lemon wedges, yogurt and remaining dressing on the side.

Ingredients Chevron Icon


  • 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


  • 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