Roast Lamb Couscous Salad


  • 400g cooked roast lamb (leftover is absolutely fine!)
  • 1 cup couscous (or quinoa for a gluten free alternative)
  • 1 cup baby spinach
  • 1 cup steamed greens (broccoli, zucchini and peas)
  • 1 cup roasted pumpkin
  • 1/2 cup roasted baby beets
  • 1/4 cup pine nuts
  • 3 tbsp olive oil
  • 1 lemon
  • salt
  • pepper
  • feta


  • Prep Ingredients: Juice the lemon and crumble the feta.
  • Add 1 1/2 cups of water to a medium sauce pan. Bring to the boil.
  • Add a spinkle of salt and 1 tbsp of olive oil to the water as it begins to boil.
  • Pour couscous into boiling water, stir, and cover with a lid. Remove from the lid and let it cook for 5 minutes.
  • In a separate pan on low heat, lightly roast the pine nuts until they start to brown.
  • To make the salad combine all the ingredients into a large bowl. Finish with olive oil, the juice of 1 lemon and feta to serve.

Dairy Free/Lactose-free: Replace Feta with a dairy-free alternative or 1/4 avocado

Gluten-Free: Replace couscous with Quinoa

Low FODMAP: Replace couscous with an equivalent amount of quinoa. Substitute Jap pumpkin for other varieties and use canned beetroot instead of roasted baby beetroot. Keep beetroot to less than 1/2 cup per serve. Omit peas altogether.