Slimming World’s minted lamb couscous salad recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 45 min

This delicious Slimming World’s minted lamb couscous salad is a hearty lunch or filling dinner. Tender lean lamb, crunchy red peppers and softly cooked couscous make a delightful combination. This recipe is a great way to using up leftovers – leftover veggies or meat, and is the perfect packed lunch that will keep you fuller for longer thanks the protein packed lamb.


  • 200g lean lamb leg steak, visible fat removed
  • 1 courgette, diced
  • 1 red and 1 yellow pepper, deseeded and cut into small pieces
  • 1 red onion, cut into 6 wedges
  • Low calorie cooking spray
  • 150g dried couscous
  • Small handful of finely chopped fresh mint
  • For the marinade:
  • 3tbsp lemon juice
  • 3 garlic cloves, crushed
  • 1tsp ground cumin
  • 1tsp ground cinnamon
  • 2tbsp balsamic vinegar
  • 2tbsp tomato purée
  • 4tbsp passata


  • Preheat the oven to 200°C/Fan 180°C/Gas 6.

  • Put all the marinade ingredients in a large bowl and mix together.

  • Add the lamb, courgette, peppers and red onion to the marinade and stir to coat well. Tip everything into a roasting tin, spray with low calorie cooking spray and roast for 25 minutes.

  • Meanwhile, put the couscous in a heatproof bowl and pour over enough boiling water to just cover. Set aside, covered, for about 10 minutes or until the water is absorbed and the grains are tender. Run a fork through the couscous to fluff up the grains.

  • Set the lamb aside to rest for 10 minutes then roughly chop and fold into the couscous with the roasted vegetables.

  • Scatter over the mint.

  • Eat some straight away or cool and keep in the fridge for up to 2 days. This salad is great eaten cold or thoroughly reheated in a microwave.

Top tip for making Slimming World’s minted lamb couscous salad

This recipe would work just as well with lean pork or beef

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(131 ratings)
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