Couscous, watermelon and feta salad with spiced lamb

Name: Couscous, watermelon and feta salad with spiced lamb
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 125g Israeli couscous (see note); 1/3 cup (80ml) extra virgin olive oil; 2 x 250g lamb backstraps, trimmed; 1/3 cup (35g) dukkah (see note); Zest and juice of 1 lemon; 2 tbsp honey; 1/4 seedless watermelon, sliced; 150g marinated feta, crumbled; 2 cups picked watercress sprigs

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Author : Valli Little & Warren Mendes

spring summer family friendly

Couscous, watermelon and feta salad with spiced lamb

Ingredients

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125 grams Israeli couscous (see note)1/3 cup (80 milliliters) extra virgin olive oil2 x 250 grams lamb backstraps, trimmed1/3 cup (35 grams) dukkah (see note)Zest and juice of 1 lemon2 tbsp honey1/4 seedless watermelon, sliced150 grams marinated feta, crumbled2 cups picked watercress sprigs

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Instructions

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Step 1

Cook the couscous according to packet instructions. Drain and refresh.

Step 2

Meanwhile, heat 1 tbs oil in a frypan over high heat. Season lamb, then cook for 2-3 minutes each side. Remove from pan, roll in dukkah to coat, then loosely cover with foil and set aside to rest.

Step 3

Meanwhile, in a large serving bowl, whisk lemon zest and juice, honey and remaining 1/4 cup (60ml) olive oil. Season, then add the couscous and stir to combine.

Step 4

Slice lamb, then place on top of the couscous with the watermelon, feta and watercress. Drizzle with cooking juices, grind over some black pepper and serve.