Seared Lamb With Golden Israeli Couscous

lamb-israeli-couscous
Photo by   Romulo Yanes
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 650 calories
    • Fat 32 g
    • Sat Fat 11 g
    • Cholesterol 131 mg
    • Sodium 868 mg
    • Protein 40 g
    • Carbohydrate 50 g
    • Sugar 11 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 62 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 3 lamb shoulder steaks (1 inch thick; about 2 pounds total)
  3. Check 1teaspoon paprika
  4. Check 1/2teaspoon ground cinnamon
  5. Check kosher salt and black pepper
  6. Check 1 medium onion, chopped
  7. Check 1 1/4cups Israeli couscous (also labeled pearl couscous)
  8. Check 1/2cup dried apricots, quartered
  9. Check 1 large pinch saffron (optional)
  10. Check 4cups baby spinach (about 4 ounces)

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the lamb with paprika, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook the lamb, 4 to 6 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  3. Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat.
  4. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.
  5. Stir in the couscous, apricots, saffron (if desired), 1 teaspoon salt, ¼ teaspoon pepper, and 2 cups water. Bring to a boil.
  6. Reduce heat and gently simmer, covered, until couscous is tender and water is absorbed, 8 to 10 minutes. Fold in spinach and serve with lamb.