Spicy roasted lamb salad with couscous

This spicy lamb salad is also excellent served in a wrap. When I’m cooking a roast I always include beetroot with the pumpkin and kumara, both for its purple antioxidants, which aren’t so plentiful among winter foods, and the lovely colour it lends to a dish. Carrots cut in batons will roast in a similar amount of time to chunks of kumara and pumpkin and are another colourful addition to the salad. Photograph by Melanie Jenkins.

  • 20 mins preparation
  • Serves 4
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  • 1 cup israeli couscous
  • 1 teaspoon chicken stock powder
  • 2 clove garlic, peeled and crushed
  • 1 teaspoon ground cumin
  • leftover roast vegetables
  • 1-2 handfuls chopped parsley
  • handful chopped mint
  • salad leaves or baby spinach (optional)
  • juice of 1 lime
  • shredded leftover lamb


  • 1
    Place the couscous, stock powder, garlic and cumin in a pan with water as specified on the couscous packet and cook according to packet instructions.
  • 2
    Fluff with a fork to separate the grains, then add roast vegetables, chopped parsley and mint and salad leaves, if using. Squeeze in the lime juice and toss well to combine. Top with shredded slow-cooked lamb.


If you plan to use leftovers for this salad, you might like to cut some of the roasting veg smaller, specifically for the salad. Alternatively, you can chop bigger pieces when cooked but they will break up a little – they’ll still taste great, they just don’t look as pretty.

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