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Lamb with Tomato-Lentil Couscous

Prep time 5 mins
Cook time 12 mins
Yield 4 servings (serving size: 1/2 cup lamb and 2/3 cup couscous)
This one-dish dinner comes together in under 20 minutes. Make your favorite Greek-inspired dish at home tonight.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

  4. 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.

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

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