How to Make Lamb, pistachio and couscous salad

Ingredients

• ½ cup (100 g) Blu Gourmet Pearl Couscous
• 1 cup (250 ml) boiling water
• 250 g lamb backstrap or fillet, trimmed of fat
• Olive oil cooking spray
• Freshly ground black pepper, to season
• 1 Lebanese cucumber, thinly sliced
• 1 carrot, halved length ways, thinly diagonally sliced
• 1 small red capsicum, chopped into 1 cm pieces
• ½ bunch mint, leaves picked
• ½ small red onion, cut into thin slivers
• 2 tsp unsalted shelled pistachios, roughly chopped

• ½ Lemon finely grated zest
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp extra virgin olive oil
• 1 clove garlic, crushed
• Pinch ground sumac

1. Put couscous and water in a small saucepan. Cover and bring to the boil over a high heat. Reduce heat to medium-low and cook, covered, for 8-10 minutes or until liquid is absorbed and couscous is tender. Transfer to a bowl. Set aside.
2. Meanwhile, preheat a chargrill pan on medium-high. Spray lamb on each side with cooking spray. Season with pepper. Add to chargrill and cook, turning occasionally, for 3-4 minutes for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
3. Add cucumber, carrot, capsicum, mint, onion and pistachios to couscous. Toss gently to combine.
4. To make dressing, put all the ingredients in a small bowl and whisk to combine.
5. Diagonally slice lamb across the grain. Add to salad. Drizzle over dressing and toss gently to combine. Divide between serving bowls. Serve.