Lamb and Couscous Salad With Chickpeas, Mint and Feta
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup dry couscous
- ½cup golden raisins
- 2½tablespoons freshly squeezed lemon juice, more to taste
- ½teaspoon ground cumin
- 1fat garlic clove, finely chopped
- 1teaspoon kosher salt, more to taste
- ½teaspoon black pepper
- 6tablespoons extra virgin olive oil
- ½pound cooked lamb, sliced into thin strips
- 115-ounce can chickpeas, drained
- 1cup cherry tomatoes, quartered
- ¼pound feta cheese, crumbled into large chunks
- 3tablespoons chopped fresh mint
- 3scallions, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
670 calories; 46 grams fat; 18 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 15 grams protein; 531 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the couscous and raisins in a large bowl. Pour 1¼ cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.
- Step 2
In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.
- Step 3
Add the lamb, chickpeas, tomatoes, feta, mint and scallions to the bowl of couscous. Pour the dressing over the mixture and toss well. Taste and add more lemon juice and salt if necessary.
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Cooking Notes
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Mary
Excellent with shrimp Also substituted garam masala for the cumin Wonderful
Astro
Tip: I toast my Israeli couscous in a pan first, before adding any liquid - just long enough that it turns a golden colour - tastes amazing :)
SF
I wanted a warm salad on a wintry night, so I oven-roasted the chickpeas, tomatoes, garlic, scallions, cumin, olive oil, salt and pepper. Added feta and put under the broiler for a few minutes, then stirred in the lemon juice and mint and served over the couscous and raisins. No meat. Really, really good. Loved the combination of flavors. Will try the salad version as written when the temperature rises.
Sarah
Made it this weekend...delicious!
Michelle
I've been making this for years: it's still a family favorite, though we've never had it with lamb, and only rarely add any meat. (We've added grilled chicken or pork tenderloin.) It's fabulous without meat, and we often add other vegetables as well --- cucumbers, or peppers. The fresh mint and the lemon dressing are what make it.... Great for picnics! Thanks again Melissa!
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