Couscous Lamb Pilaf recipe
The flavors of this savory, spiced pilaf become even stronger if left to refrigerate overnight.
Ingredients:
2 cups water
1 cup couscous
1 teaspoon sea salt
½ pound cooked lamb roast, cubed
1 (15-ounce) can chickpeas, drained
1 cup diced tomatoes
¼ cup minced fresh mint
¼ cup currants
¼ cup chopped black or green olives
2 scallions, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
½ cup crumbled feta cheese, for serving
Directions:
1) Bring water to a boil in a small pot over high heat. Add couscous and salt; remove from heat, cover, and let sit 10 minutes. Fluff with a fork and transfer to a large bowl.
2) Add remaining ingredients to couscous; toss gently to mix. Top with feta cheese and serve.
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Reviews and Comments:
Delicious! So easy and healthy for a summer meal. I also marinaded the lamb (used diced lamb) in some Greek flavours for a few hours before hand. This included rosemary, garlic, olive oil and lemon. Lip smacking good and perfect with a beer!