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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:


  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.