Leftover Lamb Recipes - Lamb Salad with Couscous

This is one of those very quick, useful leftover lamb recipes. It is a treat to assemble if you have leftover lamb from Slow Cooked Greek-Style Leg of Lamb Recipe. Served with salad leaves, this makes a wonderful, healthy family supper - simple spinach leaves compliment this meal well. The pesto sauce gives the dish added interest and a pleasing contrast.

If you don't have leftover gravy from the Slow Cooked Greek-Style Leg of Lamb Recipe, you could use one cup of beef stock instead of water, when making the couscous.

Ingredients:

Method:

1. Place the couscous in a pot (or bowl). Cover with one cup of boiling water. Place a lid on the pot and allow to stand for about 10 minutes, until the water has been asborbed and grains have puffed up. Tip onto a large serving platter or into a large bowl.
2. Cook the broccoli in lightly salted boiling water until it is just cooked - the florets should be cooked but still firm. Drain. Cut the florets off the main stem.
3. Shred the cooked lamb over the couscous.
4. Sprinkle the diced red pepper and sliced tomato over the lamb and couscous. Arrange the broccoli on top of this.
5. Spoon over the thick gravy. You will find that it gets absorbed by the couscous, so it shouldn't lie in a puddle at the bottom of the salad.
6. Serve with a generous dollop of pesto.

As an alternative to broccoli, you could add the following to make other Lamb Salad variations: