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Lamb With Couscous Pilaf and Green Salad

Lamb With Couscous Pilaf and Green Salad
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Serves 4| Hands-On Time: | Total Time:

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.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 687
  • Fat 42g
  • Sat Fat 12g
  • Cholesterol 122mg
  • Sodium 469mg
  • Protein 39g
  • Carbohydrate 39g
  • Sugar 7g
  • Fiber 3g
  • Iron 4mg
  • Calcium 81mg
What does this mean? See Nutrition 101 .

Quick Tip

Chickpeas
For a tasty next-day salad, go meat-free and stir 1 cup of canned chickpeas (rinsed) into the leftover couscous pilaf. Serve on a bed of spinach drizzled with your favorite vinaigrette.

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