Salads are always at the top of the food list in our family much to my daughter’s chagrin. That said, she does enjoy this type of salad. Couscous is a versatile pasta made of tiny grains of dough that are steamed. Couscous originated in Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It’s most common use is as a side in a stew or savory sauce (like the way rice is served in other cultures). Mangoes contain phenols and it is this phenolic compound that has powerful antioxidant and anticancer abilities. It’s also s a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.
If you like this recipe, then you might also enjoy trying Spring Salad with Couscous, Pink Grapefruit, Mint & Feta, Roast Chicken with Couscous, Mediterranean Salad.
1 tablespoon Moroccan seasoning
500g lamb eye of loin
olive oil spray
290g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
1 mango, peeled, cheek removed and cut into bit-size pieces
1/2 red bell pepper, seeded and coarsely chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh coriander (cilantro) leaves, chopped
2 shallots, ends trimmed, thinly sliced
1 tablespoon fresh lemon juice
125g (1/2 cup) low-fat natural yogurt
Preheat a chargrill or barbecue grill on high. Place the seasoning and lamb in a sealable bag. Shake to coat. Spray the lamb with oil and cook 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest. Thinly slice across the grain.
Meanwhile, place the couscous in a large heatproof bowl and pour over the water. Cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed. Add the mango, pepper, mint, coriander, shallot and lemon juice. Season with salt and pepper and toss until well combined. Divide the couscous mixture among serving plates. Top with lamb and yogurt.
The Culinary Chase’s Note: The herbs and mango adds wonderful flavors to the couscous which also compliments the lamb. I added a teaspoon of ground cumin to the couscous. If you like, you can also use chicken stock in lieu of water. An easy meal that takes little time to prepare.
By The Glass Tasting Note: This delicious dish is loaded with aromatic seasoning. While lamb usually begs for a structured red, with all the mint, coriander and yoghurt to deal with here, a very full-bodied white is certainly an option. On the white side, look to a big aromatic style such an Alsatian Gewurztraminer, Viognier (New World or Old) or big Southern Rhone blend – Viognier, Marsanne, Roussanne are some of the usual cast of characters here. As for reds, keep it rich and fruity. Many Australian Shiraz will fit the bill; try one with a little Viognier included in the blend. Angove’s makes good one under the Nine Vines Label and if there was a winery that was made for this type of dish its D’Arenberg who produces a range of Rhone inspired wines in South Australia.