Shawarma Lamb with Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Though this dish goes together in a hurry, the generous amount of spices makes it taste complex. 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 |
Directions:
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. 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. 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.
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