Lamb Salat Tangiers
A healthful Moroccan couscous salad, topped with a fresh and tangy mint dressing.
- 1 lb boneless lamb shoulder, well trimmed
- 2 tsp olive oil
- 1 1/2 cups uncooked couscous
- 1/2 tsp salt
- 1 1/4 cups boiling water
- 1 red bell pepper, finely chopped
- 1 cup green beans, cut and steamed
- 1/3 cup red onion, finely chopped
- 1/4 cup green onion, thinly sliced
- 1/2 cup currants
- 1/2 cup toasted almonds, sliced
- Mint Dressing1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup parsley, chopped
- 1 Tbs fresh mint, chopped
- 1/2 tsp salt
- 1/2 tsp lemon pepper
- 1/4 tsp cinnamon, ground
- 1/8 tsp cayenne pepper
- Place lamb on rack in roasting pan; brush with olive oil. Roast at 325ºF for 40 minutes, or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. Remove from oven, cover and let stand 10 minutes. Temperature will rise approximately 10 degrees. Slice thinly, and cut into strips 1/2 x 2 inches long; set aside.
- In medium bowl, combine couscous, salt, and boiling water; stir and cover.
- To make Mint Dressing combine oil, vinegar, parsley, mint, salt, lemon pepper, cinnamon, and cayenne pepper; mix well.
- In large bowl, combine bell pepper, carrots, green beans, red and green onions, currants, almonds, and lamb. Toss with dressing.
- Spoon couscous onto large platter, and top with lamb-vegetable mixture.
Calories from Fat 157 (42%)
(28%)Total Fat 18g
(14%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrate 37g
(17%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.