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Recipe: Lamb, Avocado, Mint and Couscous Salad

Warm salads are perfect for summer meals; being light and filling at the same time.


  • 500g Pasture Fed lean lamb fillets
  • 1 cup couscous
  • 2 tablespoons olive oil
  • Grated zest and juice of 2 lemons
  • 2 avocados
  • 1/4 cup chopped fresh mint
  • 2 tablespoons currants
  • 1/4 cup flaked almonds, toasted
  • 1 tablespoon olive oil, extra


  • Bring 275 ml water to boil and pour over couscous. Cover and allow to steam for 10 minutes.
  • Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.
  • Barbecue (or char-grill) the fillets, brushing with the oil and lemon until cooked as preferred. Cover with foil and allow to sit for 10 minutes.
  • When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced avocado, mint, currants, almond, lemon zest and 1 tablespoon juice.
  • Place on serving plates.
  • Slice the lamb and arrange on top of couscous. Drizzle with the remaining lemon juice and olive oil.

Serves 4.


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