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Shawarma Lamb with Couscous Salad

Photo: Alex Farnum; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
Though this dish goes together in a hurry, the generous amount of spices makes it taste complex.

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1 cup couscous
  • 1 medium carrot, shredded
  • 1/2 cup roughly chopped flat-leaf parsley
  • 1/4 cup olive oil, divided
  • Zest and juice of 2 lemons, divided
  • 1 large onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 1/2 pounds top round lamb steak, thinly sliced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 cup Greek yogurt

Nutrition Information

  • calories 613
  • caloriesfromfat 41 %
  • protein 46 g
  • fat 28 g
  • satfat 8.9 g
  • carbohydrate 42 g
  • fiber 4.2 g
  • sodium 572 mg
  • cholesterol 120 mg

How to Make It

  1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

  2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

  3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.