Lamb & Cous Cous Salad with Harissa Dressing
When I was 20 and living in a share house, my mum gave me a notebook for my birthday with a whole lot of handwritten recipes – the basics (spag bol, rissoles, pumpkin soup) and family favourites (sultana slice, salmon crunch pie, French dressing). I’ve added to it over the years with others that I’ve requested from Mum or ones that I’ve created, that have become favourites in our house. This recipe for a lamb, cous cous and veg salad with harissa dressing was one of the originals. The harissa is not traditional, but it takes only a few minutes to make and is punchy in flavour. It’s the star of this salad, but do as my husband does and add the leftover dressing to any salad or sandwich and you’ll live with no regrets!
Harissa Dressing
110ml olive oil (I’d recommend a light one, so the flavour doesn’t overpower…)
1 tsp cayenne pepper
2 tbs ground cumin
2 heaped tbs tomato paste
4 tbs lime juice
Salad
Leg of lamb (approx. 2-2.5kg)
Olive oil
Salt & Pepper
1 punnet cherry tomatoes
1 small eggplant, diced into 2cm cubes
2 zucchini, sliced
1 red capsicum, cut into 2cm squares
1 red onion, cut into small wedges
2 cloves of garlic, peeled and squashed
1 heaped tbs capers
A handful of basil leaves, torn
1 cup cous cous
1 cup boiling water
1 tsp stock powder
Rocket/spinach leaves
Marinated goats cheese to serve
To make the dressing, combine all ingredients in a jar and shake well.
Season the lamb with salt and pepper and drizzle with oil. Cook in a preheated 160 degree Celsius (fan forced) oven for approx. 3.5 hours or until meat is tender and can be pulled. Tear the meat into bit size chunks.
Add all the veg, garlic, capers and basil to a baking tray, season and toss lightly in oil. Roast in the same oven as the lamb for 20-30 minutes, until they are soft and starting to brown on the edges.
Add cous cous to a medium bowl with stock and hot water and a drizzle of olive oil. Stir with a fork, cover with plastic wrap and rest for a few minutes. Remove the plastic wrap and fluff up the cous cous with the fork.
To serve, use a fabulous platter and throw some rocket and spinach leaves on the bottom then layer with the cous cous, roasted veg, torn up lamb, a big drizzle of the harissa and sprinkling of goats cheese on the top. Make sure when you serve, each person is getting a good claw-ful with a bit of everything and pop the harissa jar on the table in case anyone decides they need an extra drizzle (they will!). Great for a crowd (so long as they like a bit of spice!) coz all elements can be prepped early. Just make sure the lamb is warm when you serve - reheat gently - and don’t dress with the harissa until you’re ready to bring to the table!
