Lamb and Couscous Salad

recipe
Israeli couscous is about the size of small peas, much larger than the more familiar Moroccan couscous.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

Ingredients

2 1/2 cups water
1 cup uncooked Israeli couscous
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

Preparation

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.

Note:

Judy Lockhart,

May 2005
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