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Crispy Lamb Mince with Couscous and Salady Bits Recipe

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4.1 from 60 reviews

This Crispy Lamb Mince with Couscous and Salady Bits is a vibrant, flavor-packed dish combining spiced lamb mince with fragrant giant couscous, fresh herbs, and a refreshing tomato and cucumber salad. The addition of quick pickled red onions, crunchy crispy onions, and creamy Greek yogurt creates a delightful blend of textures and tastes perfect for a wholesome, satisfying meal.

Ingredients

For the Lamb:

  • 1 tbsp olive oil
  • 500 g lamb mince
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp harissa

For the Giant Couscous:

  • 350 g giant couscous
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 20 g fresh mint, roughly chopped
  • 20 g parsley, roughly chopped

For the Quick Pickled Red Onion:

  • 1 red onion, sliced
  • Juice of ½ lemon

For the Tomato and Cucumber Salad:

  • 350 g cherry tomatoes, diced
  • ½ cucumber, peeled and diced
  • Salt and freshly ground black pepper, to taste

To Serve:

  • 4 tbsp crispy onions
  • 2 tbsp pomegranate seeds (optional)
  • Fresh coriander, for garnish
  • 4 tbsp full-fat Greek yoghurt
  • Sumac, for sprinkling
  • Olive oil, to drizzle

Instructions

  1. Prepare the quick pickled red onion: Combine the sliced red onion with the lemon juice in a bowl. Set aside to marinate while you prepare the rest of the meal, allowing the onions to soften and develop a bright, tangy flavor.
  2. Cook the giant couscous: Bring a pot of salted water to a boil. Add the giant couscous along with the crushed garlic clove and cook according to package instructions until tender. Drain well, then stir in the olive oil, chopped fresh mint, and parsley. Set aside and keep warm.
  3. Make the crispy lamb mince: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the lamb mince and break it apart with a wooden spoon. Stir in ground turmeric, smoked paprika, ground cumin, salt, black pepper, and harissa. Continue cooking, stirring frequently, until the lamb is browned and crispy on the edges, about 8-10 minutes.
  4. Prepare the tomato and cucumber salad: In a bowl, combine the diced cherry tomatoes and cucumber. Season with salt and freshly ground black pepper to taste. Toss gently to mix.
  5. Assemble the dish: Divide the herbed giant couscous between serving plates. Top with the crispy spiced lamb mince and spoon over the tomato and cucumber salad. Add some of the pickled red onions on top. Sprinkle with crispy onions, pomegranate seeds if using, and fresh coriander leaves. Dollop with Greek yoghurt, dust with sumac, and drizzle with a little olive oil.

Notes

  • For extra heat, increase the harissa or add a pinch of chili flakes to the lamb mixture.
  • Giant couscous can be substituted with regular couscous if preferred, adjusting cooking time accordingly.
  • Crispy onions add a nice crunch—store-bought or homemade both work well.
  • Leftover lamb mince can be used in wraps or salads the next day.
  • The dish pairs well with a side of grilled vegetables or a fresh green salad for more variety.

Find it online: https://recipethrive.com/crispy-lamb-mince-with-couscous-and-salady-bits-recipe/