March 21, 2010

Moroccan Lamb and Couscous Salad

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By KSEE Sunrise

Story Published: Mar 25, 2008 at 11:32 AM EDT

Story Updated: Mar 25, 2008 at 11:34 AM EDT

Ingredients

Lamb Marinade Recipe

Makes enough marinade for one small leg of lamb

½ cup olive oil

½ cup fresh lemon juice

1 Tbsp chopped fresh garlic

1 ½ tsp each ground coriander & ground cumin

1 tsp each ground cinnamon, paprika & salt

¼ tsp ground black pepper

1 boneless, butterflied leg on lamb trimmed of excess fat. (about two lbs.)

Couscous Salad

2 cups chicken broth

1 10 oz box.couscous

½ tsp. salt

2 Tbsp. olive oil

1 tsp. ground cumin

½ tsp. turmeric

¼ cup chopped, dried apricots

¼ cup raisins

¼ cup dried cranberries or cherries

2 Tbsp. chopped parsley

2 Tbsp. chopped fresh mint

¼ cup chopped green onions

¼ cup diced red or yellow bell pepper

2 tsp. grated lemon peel

1 Tbsp. lemon juice

1 lb. roasted lamb (marinade recipe follows), diced ½"

1/3 cup sliced almonds, toasted

Directions

For Lamb:
Place all ingredients in a 1 gallon zip-lock bag and shake to combine. Allow to marinate for at least 2 hours, preferably longer, in the refrigerator. Prepare lamb in oven, on an outdoor grill, or stovetop using a cast iron grill pan.

For Salad:

Add the couscous to a mixing bowl with the salt, oil, cumin & turmeric. Stir to thoroughly coat the grains. Fold in the dried fruits. Bring the stock to a boil in a small sauce pan. Add the stock to the bowl. Cover with plastic film and let stand at least 10 minutes. Uncover and fluff the mixture with a fork. Fold in the parsley, mint, green onions, bell pepper, lemon zest & juice.

To Serve:
Serve the couscous on a platter garnished with the almonds and diced lamb

Makes four servings

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