Photo: Alex Farnum; Styling: Karen Shinto
YieldsServes 4Total Time30 mins
AuthorAdeena Sussman,
Though this dish goes together in a hurry, the generous amount of spices makes it taste complex.

How to Make It

Step 1
1

Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

Step 2
2

Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

Step 3
3

Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1 cup reduced-sodium chicken broth
 1 cup couscous
 1 medium carrot, shredded
 1/2 cup roughly chopped flat-leaf parsley
 1/4 cup olive oil, divided
  Zest and juice of 2 lemons, divided
 1 large onion, thinly sliced
 3 garlic cloves, thinly sliced
 1 1/2 pounds top round lamb steak, thinly sliced
 2 teaspoons ground cumin
 1/2 teaspoon cayenne
 1 teaspoon kosher salt
 1 teaspoon pepper
 1/2 cup Greek yogurt

Directions

Step 1
1

Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

Step 2
2

Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

Step 3
3

Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.

Step 4
4

Note: Nutritional analysis is per serving.

Shawarma Lamb with Couscous Salad