Roast Lamb & Couscous Salad
with Extra Fetta, Yoghurt & Almonds
- Wheat
- Gluten
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
A roast lamb rump dinner is getting a makeover with a Greek-style yoghurt and fetta drizzle. The veggies are putting on a show with a sprinkle of flavourful seasoning and don’t worry, the couscous isn't being left behind, not when it's accessorised with baby spinach and flaked almonds. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Lamb Rump
1
Carrot
1
Tomato
1 sachet
Tomato & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Vegetable Stock Pot
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• While the lamb is searing, thinly slice carrot into half-moons. • Slice tomato into wedges. • Place carrot and tomato on a second lined oven tray. • Drizzle with olive oil, sprinkle with tomato & herb seasoning and a pinch of salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• While the lamb is resting, boil the kettle. • To a large bowl, add couscous and vegetable stock pot. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• To the couscous, add baby spinach leaves, roast veggies and a drizzle of vinegar. Season to taste. • Slice lamb. Divide couscous salad between bowls. Top with roast lamb and Greek-style yoghurt. • Crumble over fetta cubes and sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious combination of lamb, fetta, and almonds. Some found the mix of roasted tomato and lamb flavours unusual.
- Ease of prep: Several found it quick and easy, especially using an air fryer for the lamb. Some felt timing multiple components was challenging.
- Suggestions: Try adding turmeric to the couscous or honey to the vegetables. Fresh herbs could elevate the dish further.
- Leftovers: The meal reheated well the next day. Some enjoyed it cold, adding condiments just before eating.
- Portions: A few customers wanted more vegetables or a larger serving of lamb to balance the couscous.
