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Israeli Couscous Salad with Lamb and Honey-Mint Vinaigrette

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Active Time:  35 Minutes
Total Time:  55 Minutes
Yield:  Makes 8 servings

A delightful surprise for meat lovers, this Middle Eastern-inspired salad features Israeli couscous. Far larger than the grains of North African couscous, this wheat pasta swells to the size of a pea when cooked. In its manufacturing process, the pasta is also toasted, which gives it a wonderfully rich flavor that complements the lamb and stands up well to the slightly sweet, aromatic dressing.

RECIPE INGREDIENTS

For Lamb:

1 pound well-trimmed boneless butterflied leg of lamb or lamb tenderloin, about 1 1/2 inches thick

7 tablespoons extra-virgin olive oil

7 tablespoons fresh lemon juice

For Couscous:

One 8.8-ounce bag israeli couscous

For Dressing:

1 tablespoon honey

3 tablespoons finely chopped fresh mint leaves

1/2 red bell pepper, cut into 1/4-inch dice

1/2 red onion, cut into 1/4-inch dice

boston lettuce leaves

1/2 cup pine nuts, toasted

DIRECTIONS

FOR LAMB: Combine lamb, 1 tablespoon olive oil and 1 tablespoon lemon juice in large glass baking dish; turn meat to coat it evenly. Marinate 20 minutes.

FOR COUSCOUS: Meanwhile, cook couscous in large pot boiling salted water until tender but still firm to bite. Drain in sieve and rinse with cold water until cool; drain well again. Toss pasta with 1 tablespoon oil to coat. Set aside.

TO COOK LAMB: Preheat broiler. Sprinkle lamb generously with salt and black pepper. Place on broiler tray and broil until medium-rare, turning once, about 12 minutes. Cool. Cut lamb crosswise into 1/4-inch-thick slices, trimming away any remaining fat or gristle.

FOR DRESSING: Whisk remaining 6 tablespoons lemon juice and honey in medium bowl until honey dissolves. Mix in mint. Gradually whisk in remaining 6 tablespoons oil until well blended. Season dressing to taste with salt and pepper.

TO ASSEMBLE: Combine lamb, couscous, bell pepper and onion in large bowl. Add dressing and toss to coat. Cover and refrigerate.

TO SERVE: Place lettuce leaves rounded sides down to form cups on individual plates. Mound salad into lettuce cups. Sprinkle with toasted pine nuts.

HELPFUL TIPS: If packing for a picnic, transfer the salad to an airtight, unbreakable container and keep cool in an insulated carrier with blue ice nearby. Pack the pine nuts and Boston lettuce leaves in separate containers.

Recipe created exclusively for Cooking.com by Norman Kolpas.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 8 servings

Calories:

349

Fat. Total:

19g

Fiber:

Carbohydrates, Total:

30g

Sodium:

31mg

% Cal. from Fat:

49%

Cholesterol:

28mg

Protein:

15g

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Israeli Couscous Salad with Lamb and Honey-Mint Vinaigrette

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