- Calories 650
- Fat 32g
- Sat fat 11g
- Cholesterol 131mg
- Sodium 868mg
- Protein 40g
- Carbohydrate 50g
- Sugar 11g
- Fiber 5g
- Iron 6mg
- Calcium 62mg
Seared Lamb With Golden Israeli Couscous
Romulo Yanes
How to Make It
Step 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.
Step 2
Cook the lamb, 4 to 6 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Step 3
Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat.
Step 4
Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.
Step 5
Stir in the couscous, apricots, saffron (if desired), 1 teaspoon salt, ¼ teaspoon pepper, and 2 cups water. Bring to a boil.
Step 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.
You May Like
wlsaf1ea15ae635
2017-12-26T04:17:33-05:00
This recipe looked really appealing so I decided to give it a go. Now, I'm not a pro cook or anything but this was hands down my favorite lamb dish. However, no matter how much I tried, I couldn't get the couscous to be Israeli. I tried so many different techniques and none of them worked. I went back to the grocery store and searched for more Israeli couscous but all I could find was Palestinian couscous. It's almost as if there is no such thing as Israeli couscous.
wlsaf1ea15ae635
2017-12-26T04:17:32-05:00
This recipe looked really appealing so I decided to give it a go. Now, I'm not a pro cook or anything but this was hands down my favorite lamb dish. However, no matter how much I tried, I couldn't get the couscous to be Israeli. I tried so many different techniques and none of them worked. I went back to the grocery store and searched for more Israeli couscous but all I could find was Palestinian couscous. It's almost as if there is no such thing as Israeli couscous.
wlsaf1ea15ae635
2017-12-26T04:17:31-05:00
This recipe looked really appealing so I decided to give it a go. Now, I'm not a pro cook or anything but this was hands down my favorite lamb dish. However, no matter how much I tried, I couldn't get the couscous to be Israeli. I tried so many different techniques and none of them worked. I went back to the grocery store and searched for more Israeli couscous but all I could find was Palestinian couscous. It's almost as if there is no such thing as Israeli couscous.
