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Garlic Couscous Paired with Zesty Lamb

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Ingredients

Adjust Servings:
2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 - 3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 cup low-fat yogurt

Nutritional information

991.5
Calories
524 g
Calories From Fat
58.3 g
Total Fat
24.7 g
Saturated Fat
153.9 mg
Cholesterol
329.4 mg
Sodium
64.7 g
Carbs
5.8 g
Dietary Fiber
6.5 g
Sugars
48.2 g
Protein
465g
Serving Size

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Garlic Couscous Paired with Zesty Lamb

Features:
    Cuisine:

    This was an absolute hit at our house, and is now in my keeper file.

    used a leg of lamb steak cut into chunks. Being in Texas the ingredient "fresh or bottled" chili wasn't terribly descriptive or useful - that covers a lot of potential options here, from mildest to killer hottest. I ended up using cayenne pepper "to taste"

    As a garlic lover I plan to revisit the couscous part of the recipe at some point in the future. This time, because of the spiciness of the lamb, I went with a "safer" approach, and made the Herbed Israeli Couscous #332670 without the tarragon and rosemary.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Spicy Lamb With Garlic Couscous, A spicy Moroccan style dish As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren’t keen on very garlicky food This recipe came from the Home Beautiful magazine The marinade also works well with chicken fillets , This was an absolute hit at our house, and is now in my keeper file used a leg of lamb steak cut into chunks Being in Texas the ingredient fresh or bottled chili wasn’t terribly descriptive or useful – that covers a lot of potential options here, from mildest to killer hottest I ended up using cayenne pepper to taste As a garlic lover I plan to revisit the couscous part of the recipe at some point in the future This time, because of the spiciness of the lamb, I went with a safer approach, and made the Herbed Israeli Couscous #332670 without the tarragon and rosemary


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    Steps

    1
    Done

    For the Lamb.

    2
    Done

    Trim Off Any Fat.

    3
    Done

    in a Small Bowl Combine the Chili, Cumin, Garlic and Coriander.

    4
    Done

    Rub the Mix Into the Lamb, You Can Allow It to Marinate For Up to 4 Hours but It Isn't Essential.

    5
    Done

    Cook the Lamb on a Preheated, Oiled Grill Plate Until Browned and Cooked to Your Liking.

    6
    Done

    Remove from Grill, Sprinkle With a Little Sea Salt and Cover to Keep Warm.

    7
    Done

    For the Couscous.

    8
    Done

    Combine the Stock, Garlic and Peas in a Medium Saucepan and Bring to the Boil.

    9
    Done

    Remove from the Heat and Stir in the Couscous and Oil.

    10
    Done

    Cover and Stand For About 5 Minutes or Until the Liquid Is Absorbed.

    11
    Done

    Fluff With a Fork.

    12
    Done

    to Serve.

    13
    Done

    Slice the Lamb, Place on Top of a Mound of Couscous and Add a Dollop of Yoghurt.

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    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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