How To Make Easter Lamb and Couscous Salad
Juicy lamb chops paired with a refreshing couscous salad make this Easter meal a winner.
Serves:
Ingredients
- 8 lamb chops
- 1 cup couscous
- 1 1/2 cups vegetable stock
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp honey
- 1 clove garlic, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
Instructions
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Preheat the oven to 400F.
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Heat a large skillet over medium-high heat and cook lamb chops for 3-4 minutes on each side until browned. Transfer to a baking dish and roast in the oven for 10-12 minutes until cooked through.
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In a saucepan, bring vegetable stock to a boil. Remove from heat and add couscous. Let sit for 5 minutes, then fluff with a fork.
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In a small bowl, whisk together olive oil, lemon juice, honey, garlic, parsley, mint, salt, and pepper to make the dressing.
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In a large bowl, combine couscous, dressing, and feta cheese. Mix well.
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Serve lamb chops with couscous salad on the side.
Nutrition
- Calories : 653kcal
- Total Fat : 39g
- Saturated Fat : 12g
- Cholesterol : 129mg
- Sodium : 1128mg
- Total Carbohydrates : 43g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 31g
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