ingredients:
⅓ cup (65g) couscous
⅓ cup (80ml) boiling water
4 x 100g lamb backstraps, trimmed
2 tablespoons sumac
2 tablespoons extra virgin olive oil, plus extra to serve
sea salt and cracked black pepper
1 cup flat-leaf parsley leaves, finely chopped
1 cup mint leaves, finely chopped
2 Lebanese cucumbers, peeled, seeded and finely chopped
1 avocado, chopped
½ cup (100g) feta, crumbled
500g truss cherry tomatoes
natural Greek-style yoghurt, to serve
methods:
Preheat a char-grill pan or barbecue to high heat. Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed.
Place the lamb, sumac, oil, salt and pepper in a large bowl and toss to coat. Cook the lamb for 3–4 minutes each side for medium-rare or until cooked to your liking. Slice and set aside.
Fluff the couscous grains with a fork, add the parsley, mint, cucumber, avocado and feta, and toss to combine. Divide the tomatoes and couscous tabouli among plates and top with the lamb. Sprinkle with salt and pepper, drizzle with oil and serve with the yoghurt
