Lamb With Couscous Pilaf and Green Salad

lamb-couscous-pilaf-greens
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 687 calories
    • Fat 42 g
    • Sat Fat 12 g
    • Cholesterol 122 mg
    • Sodium 469 mg
    • Protein 39 g
    • Carbohydrate 39 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 81 mg

Ingredients

  1. Check 1cup pearl couscous (also called Israeli couscous)
  2. Check 1/4cup roasted almonds, chopped
  3. Check 1/4cup dried cranberries
  4. Check 2tablespoons chopped fresh flat-leaf parsley
  5. Check 4tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 4 lamb shoulder steaks (1/2 inch thick; about 1 1/2 pounds total)
  8. Check 1/2teaspoon ground cumin
  9. Check 1tablespoon red wine vinegar
  10. Check 1/2 small head romaine lettuce, leaves torn (about 6 cups)
  11. Check 1/4 small red onion, thinly sliced

Directions

  1. Cook the couscous according to the package directions. In a large bowl, combine the couscous, almonds, cranberries, parsley, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Season the lamb with the cumin and ¼ teaspoon each salt and pepper. Working in batches, cook to the desired doneness, 3 to 4 minutes per side for medium-rare.
  3. In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and onion and toss to combine. Serve with the lamb and couscous.