Lamb and Couscous Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 19g
  • Carbohydrate: 41g
  • Fiber: 4.1g
  • Cholesterol: 39mg
  • Iron: 2.3mg
  • Sodium: 368mg
  • Calcium: 45mg

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

Preparation

  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.
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