Lamb And Couscous Salad Recipe

Name: Lamb And Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 10 oz lamb leg steaks, fat trimmed; 1 cup couscous; 1 None beef bouillon cube; 1 None lemon, peel finely grated and lemon juiced; 1/2 cup flat-leaf parsley leaves; 4 None green onions, thinly sliced; 1 None carrot, coarsely grated; 2 small tomatoes, coarsely chopped; 1` cup store-bought low fat hummus

Servings: persons

1 tbsp vegetable or olive oil
10 oz lamb leg steaks, fat trimmed
1 cup couscous
1 None beef bouillon cube
1 None lemon, peel finely grated and lemon juiced
1/2 cup flat-leaf parsley leaves
4 None green onions, thinly sliced
1 None carrot, coarsely grated
2 small tomatoes, coarsely chopped
1` cup store-bought low fat hummus

1
Heat oil in a large skillet on medium-high heat. Add lamb, cook for 3 mins each side or until cooked to desired doneness. Remove from pan. Cover with foil; let stand for 5 mins. Thinly slice.
2
Meanwhile, place couscous and crumbled bouillon cube in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap. Let stand for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains.
3
Add lamb, lemon peel and juice, parsley, onion, carrot and tomato to couscous; mix well. Divide couscous mixture among serving plates. Serve topped with hummus.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 10 oz lamb leg steaks, fat trimmed, 1 cup couscous, 1 None beef bouillon cube, and more.

Yes, Lamb And Couscous 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.

Lamb And Couscous Salad

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