Garlicky Lamb With Peppers Couscous Recipes

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SPICY LAMB WITH GARLIC COUSCOUS



Spicy Lamb With Garlic Couscous image

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.

Provided by EeeGee

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • FOR THE LAMB.
  • Trim off any fat.
  • In a small bowl combine the chili, cumin, garlic and coriander.
  • Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
  • Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
  • Remove from grill, sprinkle with a little sea salt and cover to keep warm.
  • FOR THE COUSCOUS.
  • Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
  • Remove from the heat and stir in the couscous and oil.
  • Cover and stand for about 5 minutes or until the liquid is absorbed.
  • Fluff with a fork.
  • TO SERVE.
  • Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

ROSEMARY GARLIC LAMB STEAKS WITH COUSCOUS - MEDITERRANEAN



Rosemary Garlic Lamb Steaks With Couscous - Mediterranean image

Make and share this Rosemary Garlic Lamb Steaks With Couscous - Mediterranean recipe from Food.com.

Provided by ncardie

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lamb steak
1 large lemon
250 g couscous
2 large bell peppers
3 zucchini
1 eggplant
1 (8 ounce) package fresh mushrooms
1 large Spanish onion
6 tomatoes, quartered
2 tablespoons dried rosemary
1 tablespoon oregano
1 bulb of garlic
olive oil

Steps:

  • Chop all the vegetables into even bite size chunks.
  • Peel the garlic bulb and split with the back of a knife and slice into small dice.
  • Pour olive oil into the bottom of an enamel or metal rasting tray and put in vegetables.
  • Lay lamb steaks onto the top of the vegetables.
  • Squeeze on lemon juice.
  • Sprinkle rosemary and oregano over the lamb and vegetables.
  • Sprinkle over the garlic.
  • Roast in the oven for around 30 minutes until vegetables are soft and lamb is cooked to your liking.
  • Meanwhile prepare couscous, pop in a bowl and cover with boiling water. cover bowl with a clean tea towel. once the couscous has absorbed the water, fluff up with a fork to separate the grains.
  • Serve the couscous, vegetables and lamb.
  • The vegetables are even better the next day and can work well with a tin of tomatoes added and used as a pasta sauce. enjoy.

Nutrition Facts : Calories 690.2, Fat 26.5, SaturatedFat 11.2, Cholesterol 81.7, Sodium 107.8, Carbohydrate 83.2, Fiber 15.6, Sugar 14.7, Protein 35.5

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

SPICY LAMB COUSCOUS



Spicy Lamb Couscous image

North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h28m

Yield 6

Number Of Ingredients 14

1 1/2 pounds lamb leg
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon ground cinnamon
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped
3 cups hot cooked couscous
Red pepper sauce, if desired
1/4 cup chopped fresh mint leaves

Steps:

  • Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
  • Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.

Nutrition Facts : Calories 275, Carbohydrate 25 g, Cholesterol 80 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg

SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 16

8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted

Steps:

  • Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
  • Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

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