Lamb loin: 85g (3 oz), Couscous (cooked): 75g (1/3 cup), Cucumber: 75g (3/4 cup, diced), Cherry tomatoes: 75g (3/4 cup, halved), Red onion: 30g (1/4 cup, diced), Mint: 10g (2 tbsp, chopped), Parsley: 10g (2 tbsp, chopped), Harissa paste: 5g (1 tsp), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Greek yogurt: 30g (2 tbsp), Cumin: 2g (1 tsp), Black pepper: to taste
1. Prepare lamb: Rub 85g lamb loin with 5g harissa paste and 2g cumin. Let marinate for 10 minutes. 2. Cook lamb: Pan-sear for 3-4 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly. 3. Make dressing: Whisk together 10ml lemon juice, 10ml olive oil, and black pepper. 4. Prepare salad: In a bowl, combine 75g cooked couscous, 75g diced cucumber, 75g halved cherry tomatoes, 30g diced red onion, 10g chopped mint, and 10g chopped parsley. Toss with dressing. 5. Serve: Top couscous salad with sliced lamb and a dollop of 30g Greek yogurt.
