Warm lamb couscous salad with baby spinach

This Mediterranean salad is jam-packed full of protein, with tender slices of lamb complimenting the crumbly feta, juicy tomatoes and couscous.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Lemon oregano dressing
  • 1/3 cup (80ml) olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped fresh oregano leaves
  • salt and freshly ground black pepper
Warm lamb couscous salad with baby spinach
  • 3 lamb back straps (eye of loin)
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 medium (300g) brown onions, sliced thinly
  • 2 clove garlic, crushed
  • 1 1/4 cup (250g) couscous
  • 1/2 teaspoon sea salt
  • 1 cup (250ml) boiling water
  • 250 gram yellow teardrop tomatoes, halved
  • 200 gram fetta, crumbled
  • 50 gram baby spinach leaves


Warm lamb couscous salad with baby spinach
  • 1
    Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large frying pan for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
  • 2
    Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for 10 minutes or until lightly caramelised. Add garlic; cook, stirring, until fragrant.
  • 3
    Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.
  • 4
    To make lemon oregano dressing, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.
  • 5
    Add onion mixture, tomatoes, fetta and spinach to couscous; toss gently. Serve couscous topped with sliced lamb and lemon oregano dressing.

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