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Seared Lamb With Golden Israeli Couscous

Seared Lamb With Golden Israeli Couscous
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 650
  • Fat 32g
  • Sat Fat 11g
  • Cholesterol 131mg
  • Sodium 868mg
  • Protein 40g
  • Carbohydrate 50g
  • Sugar 11g
  • Fiber 5g
  • Iron 6mg
  • Calcium 62mg
What does this mean? See Nutrition 101 .

Quick Tip

Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat.

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