Shawarma Lamb with Couscous Salad

Photo: Alex Farnum; Styling: Karen Shinto

Though this dish goes together in a hurry, the generous amount of spices makes it taste complex.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 613
  • Calories from fat: 41%
  • Protein: 46g
  • Fat: 28g
  • Saturated fat: 8.9g
  • Carbohydrate: 42g
  • Fiber: 4.2g
  • Sodium: 572mg
  • Cholesterol: 120mg

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

Preparation

  1. 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. 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. 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.
Note:

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

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