Couscous and Lamb Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup dried currants
- 1/2 cup crumbled feta cheese
- 1 cup couscous
- 3 tablespoons chopped fresh cilantro
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh oregano
Preparation 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. 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. 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. Per serving: calories, 530; fat, 18 g; sodium, 391 mg; cholesterol, 66 mg Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. Per serving: calories, 530; fat, 18 g; sodium, 391 mg; cholesterol, 66 mg Nutritional analysis provided by Bon Appétit
