Sumac Lamb Fillet with Saffron and Orange Couscous

Sumac Lamb Fillet with Saffron and Orange Couscous

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 31, 2019.



  • 3/4 cup water
  • 1 pack spiced couscous
  • 1/2 telegraph cucumber
  • 1/2 bunch spring onions
  • 1/2 orange
  • 1/2 pack rocket


  • 1 pack lamb fillets
  • 1 Tbsp From My Kitchen sumac pistachio blend

To Serve

  • 1 pack saffron orange dressing
  • 25g feta cheese


  1. Cook couscous Preheat BBQ grill to high. Combine water with a pinch of salt and a small drizzle of oil in a pot and bring to the boil. Once boiling, remove from heat, add couscous, stir and cover with a lid. Leave to steam for 5 minutes, then fluff up grains with a fork.
  2. Prep salad Dice cucumber 1cm; thinly slice spring onions; peel orange and cut into segments. Add all to a bowl with rocket and set aside.
  3. Cook lamb Pat lamb dry, toss with a small drizzle of oil and season. Cook on BBQ grill for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for 3-4 minutes before slicing thinly against the grain. Sprinkle with sumac pistachio blend and toss to coat.
  4. Finish salad Add cooked couscous to bowl with salad and toss to combine. Season to taste.
  5. Serve couscous salad topped with lamb and a drizzle of dressing. Crumble over feta