- 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
- 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
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.
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.
Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.
Note: Nutritional analysis is per serving.
In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.