Photo: Anna Pelzer
Grilled Lamb and Couscous Salad
12 ingredients
Serves 4.
openrecipes
If you can’t find Israeli couscous, substitute 1 1/2 cups instant couscous: Place in a heatproof bowl and bring 2 3/4 cups broth to a boil with the onion, salt and pepper; pour over the couscous, stir and let stand for 15 minutes. Or, boil 10 oz. orzo pasta until al dente, then drain and toss with the cooked onion, salt, pepper, olive oil, mint and lemon juice.
Estimated Nutrition (whole recipe, rough)
820
Calories
64g
Protein
39g
Fat
53g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. boneless leg of lamb, cut into thick slices
- 2 Tbs. plus 1/4 cup olive oil
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 1/4 tsp. dried thyme
- 1 Tbs. canola oil
- 1 small yellow onion, finely chopped
- 1 1/2 cups Israeli couscous
- 2 cups chicken broth
- 1/4 cup minced fresh mint
- Juice of 1 lemon
- 2 oz. mixed baby greens
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes