Lamb With Cherries And Couscous
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 8ounces whole onion or 7 ounces chopped onion (1⅔ cups)
- 1teaspoon olive oil
- 8ounces assorted wild or plain white mushrooms
- 8ounces boneless leg of lamb
- Fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 1lemon
- 1large orange
- 1cup whole wheat couscous
- ⅓cup dried cherries
- 1tablespoon tomato paste
- ½cup fresh orange juice
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
835 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 126 grams carbohydrates; 12 grams dietary fiber; 41 grams sugars; 39 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Chop whole onion.
- Step 2
Heat large nonstick pan until very hot. Reduce heat to medium high; add oil, and cook onion until it begins to soften and brown.
- Step 3
Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks.
- Step 4
Wash lamb and remove fat. Cut lamb into small cubes, add to onion and mushrooms as they cook, and stir to brown on all sides; remove from heat.
- Step 5
Following package directions, bring water to boil for couscous.
- Step 6
Coarsely grate ginger; finely grate lemon and orange rinds.
- Step 7
Add grated ginger and rinds and couscous to boiling water; cover and remove from heat, and allow to sit until water is absorbed and couscous is tender, about 5 minutes.
- Step 8
Stir the cherries, tomato paste and orange juice into the lamb; season with pepper; return to heat and cook through. Serve over couscous.
Private Notes
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Cooking Notes
Nadia
Beautiful recipe, but with some amendments ..... I cooked the lamb slowly on the hob for an hour and added half a teaspoon of long pepper and four allspice berries to it. I used bulgar wheat instead of wholewheat cous cous, which worked perfectly. I also added chopped fresh coriander and parsley leaves to it at the end. It was absolutely delicious!
Nadia
Beautiful recipe, but with some amendments ..... I cooked the lamb slowly on the hob for an hour and added half a teaspoon of long pepper and four allspice berries to it. I used bulgar wheat instead of wholewheat cous cous, which worked perfectly. I also added chopped fresh coriander and parsley leaves to it at the end. It was absolutely delicious!
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