Lamb with Tomato-Lentil Couscous

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

Yield: 4 servings (serving size: 1/2 cup lamb and 2/3 cup couscous)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 22%
  • Fat: 8.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.8g
  • Carbohydrate: 36.3g
  • Fiber: 2.7g
  • Cholesterol: 73mg
  • Iron: 2.8mg
  • Sodium: 701mg
  • Calcium: 38mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb with Tomato-Lentil Couscous Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy