Lamb and Couscous Salad With Chickpeas, Mint and Feta

By Melissa Clark

Published July 6, 2010

Total Time
15 minutes
Rating
5(55)
Comments
Read comments

Featured in: When Grilling Today Fills Tomorrow’s Cravings

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 1 cup dry couscous

  • ½ cup golden raisins

  • 2 ½ tablespoons freshly squeezed lemon juice, more to taste

  • ½ teaspoon ground cumin

  • 1 fat garlic clove, finely chopped

  • 1 teaspoon kosher salt, more to taste

  • ½ teaspoon black pepper

  • 6 tablespoons extra virgin olive oil

  • ½ pound cooked lamb, sliced into thin strips

  • 1 15-ounce can chickpeas, drained

  • 1 cup cherry tomatoes, quartered

  • ¼ pound feta cheese, crumbled into large chunks

  • 3 tablespoons chopped fresh mint

  • 3 scallions, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

51 grams carbs; 46 milligrams cholesterol; 670 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 18 grams saturated fat; 46 grams fat; 7 grams fiber; 531 milligrams sodium; 15 grams protein; 12 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Combine the couscous and raisins in a large bowl. Pour 1 ¼ cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.

  2. Step 2

    In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.

  3. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
55 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.