Spiced Lamb Bowls with GF Couscous, Sumac Salad & Creamy Dill Sauce 

Prep time: 20 minutes 

Cook time: 15 minutes

Serves: 4

Ingredients:

• 600g lamb backstrap or fillet

• 2 tablespoons extra virgin olive oil 

• 2 tablespoons harissa seasoning

• 1 teaspoon brown sugar (optional)

• 1/2 lemon, juiced 
  

• 1.5 cups Simply Wholesome Pantry GF Couscous 

• 1 teaspoon powdered veggie or chicken stock

• 1 Lebanese cucumber, cut into thin half moons 

• 1/2 small red onion, very finely sliced 

• 1 cup cherry tomatoes, halved 

• 3 radish, finely sliced into rounds 

• 1 handful mint leaves, roughly chopped 

• 1 tablespoon sumac 

• 1/2 lemon, zest & juice 

Creamy dill sauce:

• 3 tablespoons Greek yoghurt 

• 2 tablespoons mayonnaise 

• 2 tablespoons gherkin/pickle juice

• 2 tablespoons fresh dill 

• Sea salt & cracked black pepper  

Method:

1. Marinate the lamb: In a bowl mix harissa seasoning, lemon juice and brown sugar (if using). Add lamb and coat well. Let marinate for 10 minutes.

2. Place couscous in a bowl, add powdered stock and follow packet instructions to cook couscous. 

3. Combine the cucumber, red onion, radish, tomatoes, mint in a small bowl. Season well with salt, add lemon zest, squeeze over the lemon juice and sprinkle in the sumac. Gently toss.   

4. In a small bowl, combine Greek yogurt, mayonnaise, gherkin juice, dill, salt, and pepper. Stir until smooth.