Spiced Lamb, Couscous, And Spinach Salad

• 2/3 cup olive oil
• 1/2 tsp sugar
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 None small red chili, finely chopped
• 2 cloves garlic, minced
• 3 None lamb tenderloins
• 1/3 cup lemon juice
• 2 None large carrots, thinly sliced
• 1 3/4 cups couscous
• 1 None (14-oz) can chickpeas, rinsed, drained
• 2 1/2 cups baby spinach leaves
• 1/4 cup fresh mint, finely chopped
• 1/2 cup fresh cilantro leaves

1. Reserve 1 tbsp oil and place remainder in a screw-top jar with sugar, paprika, cumin, chili, garlic, and salt and pepper to taste. Shake well.
2. Place 2 tbsp dressing in a bowl with lamb; cover and refrigerate for 3 hours. Add lemon juice to remaining dressing.
3. Boil or steam carrots until tender. Drain. Place hot carrots in large serving bowl with half the dressing; toss to coat.
4. Heat reserved oil in a large skillet and cook lamb for 10 mins, or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
5. Meanwhile, place couscous in a large heatproof bowl; add boiling water and salt to taste. Stand, covered, for 5 mins, or until water is absorbed. Fluff couscous with a fork.
6. Combine sliced lamb with remaining dressing, couscous, chickpeas, spinach and herbs in same bowl as carrots. Toss gently.

olive oil, sugar, sweet paprika, ground cumin, red chili, garlic, tenderloins, lemon juice, carrots, couscous, chickpeas, baby spinach, fresh mint, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29566 (may not work)