Shawarma Lamb with Couscous Salad

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

Step 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

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

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 613Calories from Fat 41

% Daily Value *
Total Fat 28g44%

Saturated Fat 8.9g45%
Cholesterol 120mg40%
Sodium 572mg24%
Total Carbohydrate 42g15%

Dietary Fiber 4.2g17%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shawarma Lamb with Couscous Salad