Lamb and Pearl Couscous Recipe
This lamb and pearl couscous recipe is a mouthwatering combination of marinated lamb, sauteed veggies, and fluffy pearl couscous.
Servings: 4
Ingredients
- 1 lb lamb loin chops 1-inch cubed (See Note 1)
- 1 tbsp baharat spice
- 1 tbsp olive oil
- 1 cup pearl couscous
- 1/2 tsp kosher salt
- 1 medium red onion diced
- 2 bell peppers (mixed or one color) diced
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp dried mint
- 3 green onions chopped fine
Instructions
- In a bowl add lamb, baharat spice and oil, tossing to coat. Let marinate for 15 minutes.
- Bring 3 cups of water and 1/2 teaspoon salt to a boil and add the couscous. Stir and bring back to a boil. Lower heat to simmer, cover and cook 20 minutes.
- Heat a deep skillet over medium-high heat for a few minutes until it almost starts to smoke. Add the marinated lamb and separate in pan, leaving room around the pieces. Let sear and caramelize on one side before turning to brown other side.
- Add the onion, peppers, honey, soy sauce and dried mint, stirring to mix thoroughly with lamb. Cook for 3 minutes, turn heat to low and cover. Cook for 5 minutes.
- Drain couscous of any excess water and add to lamb mixture, stirring to mix thoroughly. Season to taste with salt.
- Scoop into bowls and serve with chopped green onion on top.
Notes
- I use lamb loin meat, but feel free to use lamb shoulder or leg of lamb meat, cubed into 1-inch pieces. Don't like lamb, substitute with beef stew meat (beef chuck).
Nutrition
Calories: 426kcal | Carbohydrates: 50g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 881mg | Potassium: 602mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1094IU | Vitamin C: 96mg | Calcium: 47mg | Iron: 3mg