Shawarma Lamb with Couscous Salad

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.

Posted in: Shawarma Lamb