Lamb Couscous & Tahini Yoghurt Dressing
Lamb Couscous & Tahini Yoghurt Dressing

At a glance
Preparation time 20 mins + 30 mins marinating
Cooking time 12 - 15 mins
Serves 4

3/4 cup Jalna Greek Yoghurt
2 tablespoons lemon juice
2 tablespoon olive oil + extra to cook
1 garlic clove, crushed
Salt & cracked black pepper
500g lamb backstrap or loin fillets, trimmed 
¼ cup tahini


1 cup couscous 
200ml boiling water 
2 tablespoons olive oil
2 tablespoons lemon juice
¼ small red onion, thinly sliced
50g baby English spinach leaves
¼ cup chopped coriander leaves
1 pomegranate, seeded or 50g dried cranberries

  • In a large flat dish combine ¼ cup yoghurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, garlic, salt and pepper. Add lamb and turn until well coated. Cover and marinate 30 minutes.
  • In a medium bowl combine remaining yoghurt, tahini, 1 tablespoon lemon juice and 1 tablespoon olive oil. Season with salt and pepper. Cover and refrigerate until required.
  • Prepare salad: combine couscous and boiling water in a large heatproof bowl. Cover and set aside for 5 minutes or until water is absorbed.
  • Preheat a non-stick frying pan over medium-high heat. Wipe marinade from lamb and pat dry with paper towel. Lightly oil pan and cook lamb for 3-4 minutes each side for medium or as preferred. Place on a plate, cover with foil and set aside for 5 minutes to rest. Thickly slice.
  • Stir couscous with a fork to separate grains. Add remaining salad ingredients, reserving some pomegranate seeds for garnish; toss to combine.
  • Spoon couscous onto plates. Top with lamb and a dollop of tahini dressing and extra pomegranate seeds.
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