Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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

Adeena Sussman
This Story Originally Appeared On sunset.com

Gallery

Alex Farnum; Styling: Karen Shinto

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

613 calories; calories from fat 41%; protein 46g; fat 28g; saturated fat 8.9g; carbohydrates 42g; fiber 4.2g; sodium 572mg; cholesterol 120mg.
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