Couscous and Lamb Salad Recipe

Name: Couscous and Lamb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring broth and 1 garlic clove to boil in heavy medium saucepan.
2
Remove from heat; stir in couscous.
3
Cover and let stand 5 minutes.
4
Transfer to large bowl and fluff with fork.
5
Cool.
6
Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl.
7
Season with salt and pepper and toss well.
8
Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl.
9
Season dressing to taste with salt and pepper.
10
Divide couscous among plates.
11
Arrange lamb and tomato wedges on plates around couscous.
12
Drizzle lamb and tomatoes with dressing.
13
Sprinkle feta over couscous.
14
Garnish with cilantro sprigs and serve.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups canned unsalted chicken broth, 2 garlic cloves, minced, 1 cup couscous, 1 15-ounce can garbanzo beans (chick peas), rinsed, drained, and more.

Yes, Couscous and Lamb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous and Lamb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions