MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Lamb Salad with Couscous Tabbouleh and Hummus
 Categories: Salads, Lamb, Marinades, Middle east, Moroccan
      Yield: 4 Servings
 
      2    Lamb topside or round
           - lamb mini roasts
           - (300 g ea)
           Olive oil
           Coriander sprigs; garnish
           MARINADE:
      1    Lemon; juice of
      1 sm Onion; finely chopped
      1 tb Olive oil
      1 ts Dried Greek oregano
           COUSCOUS TABBOULEH:
    250 g  Instant couscous
    1/2 c  Green onion; finely sliced
      3    Tomatoes; peeled, seeded,
           - chopped
      1 c  Flat-leaf parsley; minced
    1/4 c  Fresh coriander leaves
    100 g  Kalamata olives; pitted,
           - chopped
           Lemon dressing
           HUMMUS:
    3/4 c  Chickpeas; soaked overnight
      3    Lemons; juice of
      2 cl Garlic
    1/2 c  Tahini
           LEMON DRESSING:
    1/3 c  Fresh lemon juice
      2 tb Olive oil
      1 ts Salt
 
  Combine marinade ingredients with 1/2 teaspoon salt and freshly
  ground black pepper to taste in a shallow glass or ceramic dish.
  Add lamb, cover and marinate for 8 hours or overnight in the
  refrigerator. For couscous tabbouleh, place couscous in a large
  bowl, pour over 1 cup boiling water and stir well.  Set aside
  until the water is absorbed. Combine green onion, tomato, parsley,
  coriander and olives. Using a fork, separate the grains of
  couscous, add to tomato mixture and mix well.  Pour over dressing
  and stir through.  Set aside until required.
  
  Hummus:

  Cook chickpeas in boiling, salted water for 1 hour, or until
  tender.  Process in a food processor until well chopped. Add lemon
  juice, garlic, tahini and salt to taste and process until smooth
  and creamy. Refrigerate until required. Heat a little olive oil in
  a frying pan and sear drained lamb over medium to high heat on all
  sides. Transfer to a roasting pan and cook at 190 C for 30 minutes,
  or until cooked to your liking.  Set aside to rest for 15 minutes.
  
  To serve, spoon a bed of couscous onto each serving plate. Slice
  the roasts and arrange the meat over the couscous, top with some
  hummus and garnish with coriander sprigs.  Serve immediately.
  
  Lemon dressing:

  Combine lemon dressing ingredients in a small bowl and mix well.

  Source: Aust Gourmet Traveller Jan'94
  From: Chef Magnus Johansson

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