Moroccan lamb salad with jewelled couscous
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 200g couscous
- 300g Greek-style yogurt
- juice of 2 lemons
- 1½ tbsp olive oil, plus extra to drizzle
- seeds from 1 pomegranate
- 1 x 28g pack mint, chopped, reserving a few leaves to garnish
- ½ x 31g pack coriander, chopped
- 2 tbsp ras el hanout (Moroccan spice blend)
- 12 lamb cutlets
- 2 courgettes, cut lengthways into 3mm slices
- 4 pitta breads or flatbreads, griddled or toasted to serve
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