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Easter Lamb and Couscous Salad Recipe

Easter Lamb and Couscous Salad Recipe

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How To Make Easter Lamb and Couscous Salad

Juicy lamb chops paired with a refreshing couscous salad make this Easter meal a winner.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • 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


  1. Preheat the oven to 400F.

  2. 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.

  3. 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.

  4. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, parsley, mint, salt, and pepper to make the dressing.

  5. In a large bowl, combine couscous, dressing, and feta cheese. Mix well.

  6. Serve lamb chops with couscous salad on the side.


  • 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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