Lamb With Couscous Pilaf and Green Salad

Lamb With Couscous Pilaf and Green Salad
Con Poulos
For a tasty next-day salad, go meat-free and stir 1 cup of chickpeas into the leftover couscous pilaf. Serve on a bed of spinach drizzled with your favorite vinaigrette.

Get the recipe for Lamb With Couscous Pilaf and Green Salad.
Serves 4
30
minutes
30
minutes

Ingredients

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

 

Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 687
  • 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
What does this mean? See Nutrition 101.