Couscous And Lamb Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Canned unsalted chicken |
| broth | ||
| 2 | Garlic cloves, minced | |
| 1 | c | Couscous |
| 1 | 15-ounce garbanzo beans | |
| chick peas rinsed | ||
| drained | ||
| 1 | Green bell pepper, chopped | |
| 1/4 | c | Dried currants |
| 1 | Green onion, sliced | |
| 3 | T | Chopped fresh cilantro |
| 3 | T | Chopped fresh oregano |
| 2 | T | Olive oil |
| 2 | T | Red wine vinegar |
| 1/2 | lb | Cold cooked leg of lamb |
| thinly sliced | ||
| 2 | Tomatoes, cut into wedges | |
| 1/2 | c | Crumbled feta cheese |
| Additional fresh cilantro | ||
| sprigs | ||
| Servings |
INSTRUCTIONS
1998 A great way to make a different and light meal with leftover lamb. Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool. Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper. Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve. Per serving: calories, 530; fat, 18 g; sodium, 391 mg; cholesterol, 66 mg Bon Appétit Light And Easy Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 1292
Calories From Fat: 493
Total Fat: 56g
Cholesterol: 66.8mg
Sodium: 5427.9mg
Potassium: 3650.7mg
Carbohydrates: 149.4g
Fiber: 36.8g
Sugar: 46.5g
Protein: 62.2g