Warm Moroccan Lamb Cous Cous Salad + Hot Honey Harissa dressing
Warm Moroccan Lamb Cous Cous Salad + Hot Honey Harissa dressing
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Spiced Lamb and Hot Honey Harissa dressing!
Bored of salads full of lettuce and not much else? You are in the right place! This Warm Moroccan Lamb Cous Cous Salad is perfect for those days you want to keep it healthy but filling! Spiced lamb is tossed with cous cous, chickpeas, apricots, sultanas and spinach, rocket and watercress. This hearty salad is accompanied by a delicious hot honey harissa dressing!
If you are new to this post welcome if you were here for salad 1 welcome back! This salad is number 6 of my Summer Salad Series, a delicious Warm Moroccan Lamb Cous Cous Salad! This salad is so satisfying seriously you have to try it! It is perfect for summer barbecues or a delicious quick lunch ready in just 20 minutes!
The series already includes 5 yummy salads!
- Crispy Duck and Watermelon Salad;
- Crunchy Satay Chicken Salad;
- Coriander and Lime Chicken and Avocado Salad;
- Garlic and lime Prawn Salad with Mango; and
- Sweet Miso Salmon and Kale Salad!
If you love salad but need it protein packed and a little special this is the series for you. All of the salads in the series have a spicy kick and protein. You will find chicken, beef, lamb, prawns and salmon so be sure to stay tuned if you are a meat and fish lover!
I love Asian food so a lot of my salads have an Asian influence but there are also some pumped up classics too! Today we are taking inspiration and flavours from Moroccan cuisine!
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What do i need?
- Lamb leg steaks – lamb leg steaks are a great cut for quick cooking as they are tender and remain moist.
- Cous cous – you can use wholewheat or normal cous cous. Simply add the cous cous to a bowl with butter, salt, pepper and hot water. Cover with a plate and leave to steam for 5 minutes minimum.
- Chickpeas – I use tinned organic chickpeas for recipes like this. They are cooked and ready to eat so require little prep. Just empty the tin in a sieve rinse with cold water and they are ready to go! I used these purchased in the Planet Organic in Queens Park London. It’s a lovely little store with a cafe and terrace!
- Spinach, rocket and watercress – light salad leaves like these 3 are the perfect green choice for this salad!
- Dried apricots and sultanas – it wouldn’t be a moroccan cous cous salad without some sweet dried fruit!
The Lamb Marinade –
This lamb marinade is super easy and does not need more than 10 minutes for great results! Simply combine the below into a bowl, add your chopped lamb and leave for 10 minutes minimum!
- splash of olive oil;
- 1 tsp harissa;
- cayenne pepper;
- chilli powder;
- paprika;
- turmeric; and
- salt and pepper.
The Hot Honey Harissa Dressing –
For the dressing simply add the below into a jar secure and shake until combined!
- 2 tbsp olive oil;
- heaped tbsp honey;
- 1 tbsp harissa;
- 1 tbsp lemon juice; and
- pinch of salt, pepper and cayenne pepper.
This dressing like all the others in the series can be keep in the air tight jar in the fridge for up to a week!
Looking for more salads?
Check out my Keto Caesar Salad and Sirloin Steak Salad recipes!
This salad is the SIXTH in a series of 7. Be sure to check out salad 1-5 from this series:
- Crispy Duck and Watermelon Salad;
- Crunchy Satay Chicken Salad;
- Coriander and Lime Chicken and Avocado Salad;
- Garlic and lime Prawn Salad with Mango; and
- Sweet Miso Salmon and Kale Salad!
Sign up to our newsletter and follow us on Instagram and join the food, fun and stay tuned for tomorrows salad!
Warm Moroccan Lamb Cous Cous and Chickpea Salad + Hot Honey Harissa dressing
Equipment
- Sharp knife
- Chopping board
- Salad spinner
- Bowl
- Plate
- Lidded jar
- Wok
- Sieve
Ingredients
The Lamb Marinade
- 2 lamb leg steaks
- 1 tbsp olive oil
- 1 tsp harissa
- ¼ tsp cayenne pepper
- ¼ tsp chilli powder
- ¼ tsp turmeric
- salt and pepper
The Cous Cous Salad
- 1 cup cous cous
- 1 tin chickpeas 400g
- ¼ cup sultanas and raisins
- ½ cup apricots
- 1 cup spinach rocket and watercress
- knob of butter
- salt and pepper
Hot Honey Harissa Dressing
- 2 tbsp rapeseed/olive oil
- 1 tbsp honey heaped
- 1 tbsp harissa
- 1 tbsp lemon juice
- cayenne pepper
- salt and pepper
Instructions
The Spiced Lamb
- Add all the marinade ingredients to a bowl mix and add washed chopped lamb. Leave for 10 minutes minimum.
- Heat a little oil in a wok until hot then add the spiced lamb and fry for 10 minutes or to your taste.
- When done set aside and keep the juices in the pan.
The Cous Cous Salad
- Boil some water, to a bowl add cous cous, butter, salt, pepper and boiling water just enough to cover the cous cous. Cover with a plate and leave for 5 minutes.
- When cous cous is fluffy and yellow, add the drained rinsed chickpeas, dried fruit and toss with the lamb and a little of the juices from the pan.
- Allow to cool for 5 minutes at least before adding your washed and dried salad leaves. Give the whole salad a good toss and your salad is ready to serve.
Hot Honey Harissa Dressing
- Add all the dressing ingredients to a jar, close and shake well. Drizzle over your plated salad and enjoy!
Notes
Did you make this Cous Cous Salad?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife
This salad is a part of a series of 7! Be sure to follow us on Instagram, Pinterest and Facebook to stay fully up to date with the series! There are many more exciting salads to come!
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