Lamb with Tomato-Lentil Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This one-dish dinner comes together in under 20 minutes. Make your favorite Greek-inspired dish at home tonight. Ingredients:
1/2 cup fat-free, less-sodium chicken broth |
1 teaspoon cornstarch |
1 teaspoon olive oil |
1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces |
1 (6.1-ounce) package tomato and lentil couscous mix (such as near east) |
1/2 cup chopped onion |
3/4 teaspoon minced garlic |
2 tablespoons balsamic vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon black pepper |
Directions:
1. Combine chicken broth and cornstarch, stirring well. Set aside.
2. Heat olive oil in a large nonstick skillet over high heat. Add lamb; sauté 4 minutes or until browned.
3. Prepare couscous according to package directions, omitting salt and fat.
4. Remove lamb from pan. Add onion and garlic; sauté 2 minutes or until onion is tender. Return lamb to pan. Stir in balsamic vinegar and mustard; cook 3 minutes or until liquid is reduced by half. Stir in chicken broth mixture; cook 2 minutes or until thickened. Stir in pepper.
5. Spoon couscous onto a platter; spoon lamb mixture over couscous.
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