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

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Recipe Time

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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

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

Preparation

  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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