Warm Lamb and Couscous Salad With Pomegranate Molasses

READY IN: 40mins
Recipe by AusNZ Hosts

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores

Top Review by Chef floWer

I made this for Hubby and Little Miss (DD) tonight and they really enjoyed this recipe. I had to substitute the pomegranate molasses because I couldn't find it in the shops so I juiced two fresh pomegranates’ and mixed it with lemon and sugar, I then put it on heat until it reduced. I had to leave out green capsicum because I didn't have any one hand. It was all so easy to make and really quick for a dinner that looked like a lot of work. Thank you Aus/NZ chefs

Ingredients Nutrition


  1. Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
  2. Couscous:
  3. Place couscous and butter in a medium bowl.
  4. Pour boiling stock over the couscous.
  5. Cover tightly and allow to soak for five minutes.
  6. Fluff with a fork.
  7. Allow to cool a little.
  8. Add the finely diced tomato, capsicum, lemon and mint then set aside.
  9. Lamb:
  10. Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
  11. Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
  12. Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
  13. Greek yoghurt could also be offered at the table.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a