Middle Eastern Couscous Salad
¼ cup each of fennel and cumin seeds 1 tsp paprika 300g lamb steaks cut into 2cm strips ¼ cup flour 1 egg, whisked with 1 tbsp water 1 cup each of currants and chopped dried apricots 1½
- Mix seeds and paprika. Dip lamb strips in flour, then in egg mixture, then in the combined seeds. Refrigerate for 30 minutes.
- Place chopped apricots, chopped currants and couscous in a heatproof bowl. Pour over enough boiling water to just cover. Leave to cool. Stir chopped herbs, capers and pistachios through couscous.
- Heat 2 tablespoons of the oil in a heavy based frying pan and cook lamb, turning often, for 2 to 3 minutes. Toss lamb through couscous. Mix together lemon juice, honeyand remaining 2 tablespoons of oil.
- Pile on a platter, then drizzle with dressing.