Moroccan Lamb and Couscous SaladBy KSEE SunriseIngredientsLamb 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
DirectionsFor Lamb:
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:
Makes four servings
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