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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great way to make a different and light meal with leftover lamb. Ingredients:
2 cups canned unsalted chicken broth |
2 garlic cloves, minced |
1 cup couscous |
1 15-ounce can garbanzo beans (chick peas), rinsed, drained |
1 green bell pepper, chopped |
1/4 cup dried currants |
1 large green onion, sliced |
3 tablespoons chopped fresh cilantro |
3 tablespoons chopped fresh oregano |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/2 pound cold cooked leg of lamb, thinly sliced |
2 tomatoes, cut into wedges |
1/2 cup crumbled feta cheese |
additional fresh cilantro sprigs |
Directions:
1. Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
2. Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
3. Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.
4. Per serving: calories, 530; fat, 18 g; sodium, 391 mg; cholesterol, 66 mg Nutritional analysis provided by Bon Appétit
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