Warm Lamb and Couscous Salad with Pomegranate Molasses
Savor the vibrant flavors of this Warm Lamb and Couscous Salad with Pomegranate Molasses, a dish that perfectly balances tender, marinated lamb with the bright, fresh tastes of Middle Eastern-inspired ingredients. Juicy lamb loin or leg steaks are infused with a tantalizing marinade of pomegranate molasses, garlic, and warm spices like cumin and cinnamon before being seared to perfection. Fluffy couscous, infused with lemon juice and fresh herbs like parsley and mint, provides a fragrant base, while bursts of sweetness from pomegranate seeds and crunch from toasted almonds add irresistible texture. Finished with a drizzle of zesty pomegranate molasses, this salad is a feast of flavors and textures that’s equally delicious warm or at room temperature. Perfect for a quick yet elegant dinner, this recipe delivers satisfying comfort in just 35 minutes.
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Recipe Information
Ingredients
- 500 grams lamb loin or leg steaks
- 3 tablespoons pomegranate molasses
- 4 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup couscous
- 1.25 cups chicken or vegetable stock
- 2 tablespoons lemon juice
- 0.5 cup parsley, chopped
- 0.25 cup mint leaves, chopped
- 0.5 cup pomegranate seeds
- 1 red onion, thinly sliced
- 0.25 cup toasted almonds, chopped
Instructions
In a small bowl, combine 2 tablespoons of olive oil, pomegranate molasses, minced garlic, ground cumin, ground cinnamon, salt, and black pepper to form a marinade.
Place the lamb steaks in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Bring the chicken or vegetable stock to a boil in a medium pot. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork, drizzle with 1 tablespoon of olive oil and lemon juice, and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the lamb steaks for 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove from heat and let rest for 5 minutes before slicing thinly.
In a large bowl, combine the cooked couscous, chopped parsley, mint leaves, pomegranate seeds, red onion, and toasted almonds.
Add the sliced lamb to the salad and gently toss everything together.
Drizzle an additional tablespoon of olive oil and a little extra pomegranate molasses over the salad just before serving, if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
