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Lamb and Couscous Salad

Yield 4 servings (serving size: 1 cup)
Israeli couscous is about the size of small peas, much larger than the more familiar Moroccan couscous.

Ingredients

  • 2 1/2 cups water
  • 1 cup uncooked Israeli couscous
  • 1 1/2 cups chopped Simple Roasted Leg of Lamb (about 6 ounces)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/3 cup thinly sliced green onions
  • 3 tablespoons coarsely chopped pistachios, toasted
  • 3 tablespoons grated orange rind
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 347
  • caloriesfromfat 30 %
  • fat 11.6 g
  • satfat 2.9 g
  • monofat 6.1 g
  • polyfat 1.7 g
  • protein 19 g
  • carbohydrate 41 g
  • fiber 4.1 g
  • cholesterol 39 mg
  • iron 2.3 mg
  • sodium 368 mg
  • calcium 45 mg

How to Make It

  1. Bring water to a boil in a medium saucepan; gradually stir in couscous. Cover, reduce heat, and simmer 8 minutes or until al dente. Drain and rinse with cold water; drain. Place couscous in a medium bowl. Stir in Simple Roasted Leg of Lamb and remaining ingredients. Cover and chill.