Lamb And Couscous Salad With Chickpeas Mint And Feta Recipes

COUSCOUS TABBOULEH WITH FRESH MINT & FETA

Couscous Tabbouleh with Fresh Mint & Feta image

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.

LAMB AND COUSCOUS SALAD WITH CHICKPEAS, MINT AND FETA

Lamb and Couscous Salad With Chickpeas, Mint and Feta image

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup dry couscous
1/2 cup golden raisins
2 1/2 tablespoons freshly squeezed lemon juice, more to taste
1/2 teaspoon ground cumin
1 fat garlic clove, finely chopped
1 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper
6 tablespoons extra virgin olive oil
1/2 pound cooked lamb, sliced into thin strips
1 15-ounce can chickpeas, drained
1 cup cherry tomatoes, quartered
1/4 pound feta cheese, crumbled into large chunks
3 tablespoons chopped fresh mint
3 scallions, finely chopped

Steps:

Combine the couscous and raisins in a large bowl. Pour 1 1/4 cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.
In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.
Add the lamb, chickpeas, tomatoes, feta, mint and scallions to the bowl of couscous. Pour the dressing over the mixture and toss well. Taste and add more lemon juice and salt if necessary.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 25 grams, Carbohydrate 51 grams, Fat 46 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 18 grams, Sodium 531 milligrams, Sugar 12 grams

LEMONY COUSCOUS WITH MINT, DILL AND FETA

Lemony Couscous With Mint, Dill and Feta image

This is from Cooking Light magazine. A great Moroccan side dish. You can easily make this a main dish by adding cubed cooked chicken.

Provided by Charmie777

Categories Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups water
1 tablespoon olive oil
1 teaspoon salt
1 garlic clove, minced
1 (10 ounce) box couscous (whole wheat or regular)
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 1/2 cups diced English cucumbers
1/3 cup chopped green onion
1/3 cup fresh lemon juice
2 tablespoons chopped of fresh mint
1 tablespoon chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

Combine first 4 ingredients in medium saucepan; bring to a boil.
Gradually stir in couscous.
Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.

COUSCOUS AND LAMB SALAD

Couscous and Lamb Salad image

Categories Herb Lamb Vegetable Low Fat Feta Chickpea Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 cups canned unsalted chicken broth
2 garlic cloves, minced
1 cup couscous
1 15-ounce can garbanzo beans (chick peas), rinsed, drained
1 green bell pepper, chopped
1/4 cup dried currants
1 large green onion, sliced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 pound cold cooked leg of lamb, thinly sliced
2 tomatoes, cut into wedges
1/2 cup crumbled feta cheese
Additional fresh cilantro sprigs

Steps:

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.

LAMB, FETA & MINT SALAD

Lamb, feta & mint salad image

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

200g frozen oven chips
handful ready-roasted peppers from a jar - choose ones in oil
2 tsp red wine vinegar
few mint leaves, half roughly chopped
2 pinches caster sugar
85g feta cheese , crumbled into large chunks
2 handfuls baby spinach leaves
1 large lamb steak, trimmed of any fat

Steps:

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium

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