Seared Lamb With Golden Israeli Couscous Recipes

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
• Mound Golden Couscous on platter. Top with skewers and serve.

GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS

Steps:

• For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
• For the Israeli couscous: Preheat the oven to 400 degrees F.
• Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
• Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
• For the lamb chops: Heat a grill pan over high heat until almost smoking.
• Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
• To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.

SEARED LAMB SHOULDER WITH ISRAELI COUSCOUS

Steps:

• Season lamb with paprika, cinnamon, salt and pepper.
• Heat 1 tbsp oil in lg skillet over medium heat.
• Cook 4-6 min per side. Let rest at least 5 min before slicing to serve.
• Heat 1 tbsp oil in pot over med-high heat.
• Add onion and stir until softened or 3-4 minutes.
• Stir in apricots, salt, pepper, couscous, and water amount specified on couscous package.
• Bring to a boil, reduce heat to simmer and cover until water is absorbed or 8-12 minutes
• Fold in spinach.
• Serve together.

SEARED LAMB WITH GOLDEN ISRAELI COUSCOUS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the paprika, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the couscous, apricots, saffron (if using), 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water and bring to a boil. Reduce heat and gently simmer, covered, until the couscous is tender and the water is absorbed, 8 to 10 minutes. Fold in the spinach and serve with the lamb.