Garlicky Lamb With Peppers Couscous Recipes

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GARLICKY LAMB WITH PEPPERS & COUSCOUS



Garlicky lamb with peppers & couscous image

Quick, impressive and bursting with Mediterranean flavour

Provided by Sara Buenfeld

Categories     Main course, Supper

Time 10m

Number Of Ingredients 9

2 x packets flavoured couscous (or plain)
50g bought or homemade garlic butter
2 tbsp olive oil
4 lamb leg steaks
250g roasted pepper strips from the deli, or 285g jar roasted pepper strips, drained
20 Kalamata olives
handful mint or flatleaf parsley
1 lemon
4 tbsp toasted flaked almonds

Steps:

  • Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
  • Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
  • Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

Nutrition Facts : Calories 689 calories, Fat 48 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.38 milligram of sodium

SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Shish Hold-The-Kabob: Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 16

8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted

Steps:

  • Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
  • Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

MEDITERRANEAN LAMB-AND COUSCOUS-STUFFED BELL PEPPERS



Mediterranean Lamb-And Couscous-Stuffed Bell Peppers image

Reto dishes-like stuffed peppers- might remind us of long hours in the Kitchen, But these can be on the table surprisingly fast.Over flowing with Lamb and couscous, they are light and satisfying at the same time. Recipe comes from Sunset Magazine

Provided by Barb G.

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 green bell peppers (2 pound total or combination) or 4 yellow bell peppers, rinsed (2 pound total or combination)
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons minced fresh mint leaves
1 1/2 teaspoons minced fresh rosemary leaves
1 teaspoon olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1 2/3 cups chicken broth (fat-skimmed)
1 1/4 cups couscous
1 cup chopped parsley
salt
2 tablespoons crumbled feta cheese

Steps:

  • Slice peppers in half lengthwise through the stems and remove seeds.
  • Place halves, cut side down, in a 12-by-17-inch baking pan.
  • Bake in a 450 degree, regular or convection oven until lightly browned and tender when pierced,13 to 18 minutes.
  • Meanwhile, in a 10-to-12-inch frying pan over high heat, stir onions, garlic, thyme, mint and rosemary in olive oil until onions are limp and begining to brown, about 5 minutes.
  • Add ground lamb and 3 tablespoons lemon juice.
  • Stir until lamb is browned and crumbly, 2 to 3 minutes.
  • Stir in broth, couscous, and remaining 2 tablespoons lemon juice.
  • Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3to 4 minutes.
  • Stir in parsley; add salt to taste.
  • Turn pepper halves over; fill each with about 2/3 cup lamb mixture.
  • Sprinkle feta cheese evenly over filling.
  • Bake until cheese is slightly melted, 3 to 5 minutes.
  • Transfer peppers to a platter.
  • Serve.

HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY



Hearty Lamb Chops With Couscous Recipe by Tasty image

Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut

Provided by Tasty

Yield 4 servings

Number Of Ingredients 27

2 teaspoons kosher salt
2 tablespoons McCormick® Hearty Spice Blend
½ teaspoon freshly ground black pepper
2 lb lamb chop
2 teaspoons canola oil
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon McCormick® Hearty Spice Blend
5 garlics, minced
2 orange zests
2 oranges
1 orange zest
1 orange juice
½ cup fresh mint, finely chopped
1 cup full-fat yogurt
1 teaspoon McCormick® Hearty Spice Blend
kosher salt, to taste
freshly ground black pepper, to taste
1 ¼ cups chicken broth
1 tablespoon butter, or olive oil
1 pinch of kosher salt
1 cup couscous
2 pitted dates, chopped
olive oil, to taste
¼ cup fresh parsley, finely chopped
2 tablespoons chives, thinly sliced
toasted pine nut, for serving

Steps:

  • Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
  • On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
  • Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
  • Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
  • While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
  • Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
  • Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
  • Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
  • Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
  • Just before serving, fold the parsley and chives into the couscous.
  • To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
  • Enjoy!

Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams

SPICY LAMB WITH GARLIC COUSCOUS



Spicy Lamb With Garlic Couscous image

A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets.

Provided by EeeGee

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 (400 g) loin lamb, back straps about (eye of lamb loin)
2 -3 teaspoons chopped chili (fresh or bottled)
2 teaspoons ground cumin
1 garlic clove, crushed
1/4 cup fresh coriander, chopped (cilantro)
1 cup peas (frozen or fresh)
1 1/2 cups couscous
2 cups chicken stock
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 cup low-fat yogurt

Steps:

  • FOR THE LAMB.
  • Trim off any fat.
  • In a small bowl combine the chili, cumin, garlic and coriander.
  • Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential.
  • Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking.
  • Remove from grill, sprinkle with a little sea salt and cover to keep warm.
  • FOR THE COUSCOUS.
  • Combine the stock, garlic and peas in a medium saucepan and bring to the boil.
  • Remove from the heat and stir in the couscous and oil.
  • Cover and stand for about 5 minutes or until the liquid is absorbed.
  • Fluff with a fork.
  • TO SERVE.
  • Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt.

LAMB STEAKS WITH FOUR PEPPERS AND NUTTY COUSCOUS



Lamb Steaks with Four Peppers and Nutty Couscous image

Brighten up your lamb with four kinds of peppers--it's ravishing and radiant!

Provided by Allrecipes

Categories     Pasta by Shape

Yield 4

Number Of Ingredients 16

4 (8 ounce) boneless lamb leg steaks or beef sirloin steaks (1 inch thick)
1 pinch Salt and freshly ground pepper
¼ cup extra-virgin olive oil (EVOO)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 cubanelle pepper, seeded and thinly sliced
4 cloves garlic, finely chopped
1 ½ cups chicken broth
2 tablespoons butter
2 pinches ground cinnamon
1 (10 ounce) box couscous
¼ cup slivered almonds, toasted
8 each Peppadew peppers, chopped
¼ cup hot pickled yellow peppers, chopped
1 bunch Fresh flat-leaf parsley, finely chopped
1 bunch Fresh mint, finely chopped, if using lamb leg steaks

Steps:

  • Pat the steaks dry, season with salt and pepper on both sides and let stand for about 10 minutes.
  • In a medium skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat until very hot. Add the fresh peppers and garlic, season with salt and pepper and cook, tossing often, until the peppers begin to brown, about 10 minutes. Remove from the heat, cover and keep warm.
  • On a large nonstick griddle, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat until smoking hot. Add the steaks and cook for 3 to 4 minutes on each side for medium-rare and for 5 minutes on each side for medium. Let rest.
  • In a small saucepan, bring the chicken broth, butter and cinnamon to a boil. Add the couscous and cover the pan. Turn off the heat, let stand for 5 minutes, then fluff with a fork and stir in the nuts.
  • Add the Peppadew peppers and pickled yellow peppers to the sauteed peppers, warm briefly and mix in the parsley and mint. Serve the peppers on top of the steaks with the couscous alongside.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 73.1 g, Cholesterol 107.7 mg, Fat 41.6 g, Fiber 8.1 g, Protein 38.3 g, SaturatedFat 12.9 g, Sodium 348.6 mg, Sugar 10.9 g

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