Couscous And Lamb Salad Recipes
COUSCOUS AND LAMB SALAD
Steps:
- Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
- Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
- Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.
LAMB CHOPS WITH COUSCOUS - GREEK STYLE
Make and share this Lamb Chops with Couscous - Greek style recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Combine first 5 ingredients, rub over both sides of chops.
- Place chops on a broiler pan coated with cooking spray, broil 4 minutes on each side or until desired degree of doneness Couscous: Cook Couscous according to box instructions.
- Add diced tomato and cucumber and feta cheese to hot couscous, toss well.
- Serve chops over couscous.
Nutrition Facts : Calories 767.2, Fat 63.8, SaturatedFat 29, Cholesterol 181.2, Sodium 589, Carbohydrate 6.5, Fiber 1.2, Sugar 2.9, Protein 40.2
WARM LAMB AND COUSCOUS SALAD WITH POMEGRANATE MOLASSES
Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Pomegranate molasses is sweet and sourish, and that and the preserved lemons are pretty easily available from speciality food stores
Provided by AusNZ Hosts
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
- Couscous:
- Place couscous and butter in a medium bowl.
- Pour boiling stock over the couscous.
- Cover tightly and allow to soak for five minutes.
- Fluff with a fork.
- Allow to cool a little.
- Add the finely diced tomato, capsicum, lemon and mint then set aside.
- Lamb:
- Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
- Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
- Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
- Greek yoghurt could also be offered at the table.
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