Warm Lamb and Couscous Salad With Pomegranate Molasses

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 500  g lamb backstraps
• 1  tablespoon cumin
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt

• Couscous

• 2  cups couscous
• 1  tablespoon butter
• 3  cups  chicken stock, boiling
• 2  tomatoes, seeded, finely diced
• 1⁄2 green capsicum, finely diced (bell pepper)
• 3  pieces preserved lemons, flesh discarded, rinsed, finely diced
• 2  tablespoons mint, chopped
• 2  tablespoons olive oil
• 2  tablespoons pomegranate molasses

Directions

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.