Couscous with Lamb and Mint Dressing
Method
In this simple and vibrant couscous dish, Andrea Beaman offsets spicy lamb with a refreshing mint pesto.
- 1/2 pound lamb steak, cut into 1-inch pieces
- Salt, black pepper, and cumin to taste
- 3 cups vegetable stock
- 1 cup couscous
- 1/3 cup mint leaves
- 1/4 cup parsley
- 2 garlic cloves, peeled and minced
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 12 grape or cherry tomatoes, chopped
Season the lamb pieces with salt, pepper, and cumin. Heat a tablespoon of olive oil in a frying pan. Add the lamb and quickly sauté until medium-rare, only about a minute on each side. Transfer the lamb pieces to a plate and let rest while you make the couscous and the mint pesto.
In a medium pot, bring the vegetable stock to a boil. Add the couscous and let boil until all the liquid is absorbed.
While the the couscous cooks, combine the mint, parsley, garlic, olive oil, and lemon juice in a food processor and purée into a loose pesto.
Toss the lamb and tomatoes with the couscous. Mix in the mint pesto and serve.
Yield
4 servings