Seared Lamb With Golden Israeli Couscous

Seared Lamb With Golden Israeli Couscous
  Romulo Yanes
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Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
3
lamb shoulder steaks (1 inch thick; about 2 pounds total)
1
teaspoon
paprika
1/2
teaspoon
ground cinnamon
kosher salt and black pepper
1
medium onion, chopped
1 1/4
cups
Israeli couscous (also labeled pearl couscous)
1/2
cup
dried apricots, quartered
1
large pinch saffron (optional)
4
cups
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.
Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories 650
  • 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
What does this mean? See Nutrition 101.

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