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Lamb and Pearl Couscous

Our Lamb and Couscous salad is the perfect mid-week meal.


  • 1 tbsp rosemary, chopped finely
  • 1/4 cup balsamic vinegar reduction
  • 2 cloves garlic, chopped finely
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 lamb steaks
  • 3 tbsp olive oil
  • 250g pearl or Israeli couscous
  • 1 cup beef stock
  • 1 cup Ardmona Rich and Thick Mixed Herbs Tomatoes
  • 2 carrots, shredded
  • 2 lemons, quartered
  • 1/2 mint leaves


  1. Combine rosemary, balsamic vinegar reduction, garlic, salt and pepper with the lamb in a bowl. Cover and refrigerate for 1 to 3 hours.
  2. Place 1 tbsp of olive oil in a medium saucepan on medium heat and sauté the pearl couscous for 5 minutes.
  3. Add stock and Ardmona tomatoes to the couscous mixture. Lower the heat to medium low and cook covered for 12 minutes or until the liquid is absorbed.
  4. When couscous is cooked, spread on a baking sheet and allow to cool at least 15 minutes.
  5. Heat remaining olive oil in a medium skillet and cook steaks for 3-4 minutes each side for medium-rare. Leave to rest for 4 minutes.
  6. Cut lamb steaks across the grain in thick slices. Season to taste.
  7. Plate lamb and couscous, garnish with mint and lemon quarters. Enjoy!
Lamb and Pearl Couscous

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