Skill level: Easy
225g dry couscous
250ml hot vegetable stock or boiling lightly salted water
1 tbsp olive oil or butter (optional)
2½ tbsp fresh lemon juice (plus more to taste)
½ tsp ground cumin
1 x large garlic clove, finely chopped
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp harissa paste (optional) or a couple of shakes of Tabasco
6 tbsp extra virgin olive oil
1 x can of chickpeas, drained and rinsed
200g pomorodino (baby plum) or cherry tomatoes, quartered
100g feta cheese, crumbled into small bite-sized pieces
2 tbsp fresh mint, finely chopped
3 x spring onions, finely chopped
220g roast lamb, sliced in thin strips
- Combine the couscous and sultanas in a large bowl.
- Add 250ml hot stock or water and stir. Cover with a tea towel and leave for 5 to 10 minutes in order that the couscous can absorb the liquid and swell up. Fluff up couscous with a fork. (Stir in olive oil or butter if using). Set aside.
- Put the lemon juice, cumin, garlic, salt and pepper (and harissa paste or Tabasco if using) in a small bowl and whisk together. Add the olive oil and whisk to bring the dressing together.
- Add the chickpeas, tomatoes, feta, mint and spring onions to the couscous. Gently combine to make sure all the latest ingredients are mixed through the couscous.
- Pour over the dressing and again combine gently. (You don't want the feta breaking up too much) Taste for seasoning and adjust if necessary.
- Top with the strips of roast lamb and serve.