Happy New Year everyone! If like me, you’ve overdosed on wine, had Pringles for breakfast, and not eaten many green things over the festive period, you may be craving a bit of goodness in your belly! Regular readers will know that Slow The Cook Down isn’t exactly a health blog, but this tasty cous cous dish may be exactly the kind of treat to get a little bit of goodness (and cream and cheese!) back in to your life.
The cous cous is packed full of flavour, with hints of lemon and mint and topped off with some feta and red onion. Roasted butternut squash adds its distinctive sweetness to it and all of this is topped up with some tangy pomegranate molasses. Creme fraiche is stirred through the cous cous to give it a wonderfully silky smooth texture.
I made extra of the cous cous mixture to have for lunches throughout the week, you absolutely can eat this as a cold salad on its own and it takes no time at all to put together. I decided to serve with a lamb neck fillet, as it has bold flavour that can stand up to the cous cous base, and the pomegranate molasses works so well with it. Pomegranate molasses is a bit of a new product for me, I’ve only had it a couple of times, mainly on salads, but it lends itself perfectly to this dish.
Even if I do say it myself, this is an awesome dish! Mr D has put it in the top five of Slow The Cook Down dishes…and he’s quite the discerning tester! Packed full of bold flavours, a little bit of goodness and a little bit of naughtiness, this is a great plate of food to get your new year off to a good start!
If you like this dish, then do check out my Stuffed Aubergine with Lamb and Pomegranate which has similar flavour profiles.
A beautiful rich and tasty cous cous salad, served with lamb
- 1 Butternut Squash peeled, de-seeded and diced
- 150 ml creme fraiche
- Juice and zest of 1 lemon
- 1/2 red chilli
- 5 g chopped fresh parsley
- 5 g chopped fresh mint
- 1/2 red onion finely diced
- 150 g giant cous cous
- 500 ml stock chicken or vegetable
- 100 g feta diced
- 2 lamb neck fillets
- A small amount of pomegranate molasses
Pre heat the oven to 200º
Toss the butternut squash in a little olive oil and salt and pepper and put on to a roasting tray. Put in the oven for around 30minutes to roast, so it is soften to eat, but still has a bite.
In a bowl, mix the creme fraiche, juice and zest of the lemon, chilli, parsley, mint and red onion. Combine and leave to one side.
Bring the stock to the boil and add the cous cous. Stir occasionally and after about 8 minutes, the stock will have been absorbed and the cous cous soft. Drain the cous cous through a fine sieve.
Heat a frying pan over a high heat.
Season the lamb fillets with salt and pepper and rub in a little oil. Sear them in the pan. A few minutes on each side until they start to colour. Leave to rest.
Put the drained cous cous into a small pan and stir in the creme fraiche and add the feta. Once the butternut squash is done, stir that in too. put a lid on the pan to keep warm.
Turn the oven down to 180º.
Season the lamb fillets and put tin the oven for around 10 minutes until cooked and then let them rest.
Spoon the cous cous in to the centre of a plate. Slice the lamb and place on top. Drizzle of some pomegranate molasses and serve.