Lamb with Tomato-Lentil Couscous

This one-dish dinner comes together in under 20 minutes. Make your favorite Greek-inspired dish at home tonight.


4 servings (serving size: 1/2 cup lamb and 2/3 cup couscous)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 334
Caloriesfromfat 22 %
Fat 8.1 g
Satfat 2.5 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 29.8 g
Carbohydrate 36.3 g
Fiber 2.7 g
Cholesterol 73 mg
Iron 2.8 mg
Sodium 701 mg
Calcium 38 mg


1/2 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
1 teaspoon olive oil
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
1 (6.1-ounce) package tomato and lentil couscous mix (such as Near East)
1/2 cup chopped onion
3/4 teaspoon minced garlic
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper


Combine chicken broth and cornstarch, stirring well. Set aside.

Heat olive oil in a large nonstick skillet over high heat. Add lamb; sauté 4 minutes or until browned.

Prepare couscous according to package directions, omitting salt and fat.

Remove lamb from pan. Add onion and garlic; sauté 2 minutes or until onion is tender. Return lamb to pan. Stir in balsamic vinegar and mustard; cook 3 minutes or until liquid is reduced by half. Stir in chicken broth mixture; cook 2 minutes or until thickened. Stir in pepper.

Spoon couscous onto a platter; spoon lamb mixture over couscous.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003