Rating: 3 stars
27 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5

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Credit: Romulo Yanes

Recipe Summary

total:
25 mins
hands-on:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook the lamb, 4 to 6 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

  • Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat.

  • Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.

  • Stir in the couscous, apricots, saffron (if desired), 1 teaspoon salt, ¼ teaspoon pepper, and 2 cups water. Bring to a boil.

  • 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.

Nutrition Facts

650 calories; fat 32g; saturated fat 11g; cholesterol 131mg; sodium 868mg; protein 40g; carbohydrates 50g; sugars 11g; fiber 5g; iron 6mg; calcium 62mg.
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