Sumac Lamb Fillets with Saffron and Orange Couscous

Sumac Lamb Fillets with Saffron and Orange Couscous

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 20, 2019.



  • ¾ cup water
  • 1 pack spiced couscous
  • ½ telegraph cucumber
  • 1 spring onion
  • ½ orange
  • ½ pack baby spinach


  • 1 pack saffron and orange dressing
  • ½ pack yoghurt


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

To Serve

  • 2 tsp 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 onion; peel orange and cut into segments. Add all to a bowl with spinach and set aside.
  3. Make dressing Combine all dressing ingredients together in a bowl and season to taste.
  4. Cook lamb Pat lamb dry, toss with a 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.
  5. Finish salad Add cooked couscous to bowl with salad and toss to combine. Season to taste.

Nutritional Information

Energy 2730 kj
652 kcal
Protein 40.8g
Carbohydrate 43.8g
Fat 34.6g