1/4cupcurrantssoaked in boiling water for 5 minutes, drained
sea salt & cracked black pepper
400gcanned chickpeasdrained & rinsed
200gcherry tomatoesquartered
1lebanese cucumberlarge, flesh removed and diced
1red onionsmall, finely diced
1cupmint leaveschopped
1cupparsley leaveschopped
150ggoat's cheesesoft
watercressoptional, to serve
1lemonjuice squeezed
1tablespoonextra virgin olive oil
1teaspoonhoney
sea salt & cracked black pepper
Instructions
For the dressing, combine all the ingredients in a bowl and stir well. Season to taste.
In a bowl, mix the moroccan spice powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
1 tablespoon moroccan spice blend, 2 tablespoons extra virgin olive oil, 400 g lamb fillets
Heat a chargrill pan or barbecue to medium–high heat and cook the lamb for 3–4 minutes on each side until lightly charred but still rare inside. Set aside and cover with foil to rest for 10 minutes.
400 g lamb fillets
Meanwhile, pour 3/4 cup of boiling water over the couscous and cover with a lid. Let it stand for 5 minutes, then add the currants and the remaining olive oil and fluff with a fork. Season well.
1 cup couscous, 1/4 cup currants, 2 tablespoons extra virgin olive oil
To a large bowl, add the couscous, chickpeas, tomatoes, cucumber, red onion, mint, parsley and goat’s cheese. Gently toss them together.
1 cup couscous
Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange it on the salad. Top with watercress and crumble over some more goat’s cheese if desired. Drizzle over the dressing and season well.
