couscous salad with roast lamb, chickpeas and feta

A fresh tasting summer salad and a perfect way to use up leftover roast lamb (not that there is ever much left over in my house). But should you find some on your hands and want an interesting way of using it up, this is a quick, easy and, more importantly, a very tasty solution.

Serves 4-6
Skill level: Easy

ingredients:
couscous
225g dry couscous
100g sultanas
250ml hot vegetable stock or boiling lightly salted water
1 tbsp olive oil or butter (optional)

dressing
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

salad
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

directions:

1. Combine the couscous and sultanas in a large bowl.
2. 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.
3. 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.
4. 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.
5. 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.
6. Top with the strips of roast lamb and serve.