Couscous with Lamb and Mint Dressing

Andrea Beaman

Natural Foods Chef, Author, TV host, and former Top Chef Contestant

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.


4 servings