Name: Easter Leftover Lamb and Couscous Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup couscous; 1 1/2 cups chicken broth; 1 tbsp olive oil; 1/2 onion, diced; 2 cloves garlic, minced; 2 cups leftover lamb, diced; 1/2 tsp cumin; 1/2 tsp coriander; 1/4 tsp cinnamon; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 1 lemon, cut into wedges

Easter Leftover Lamb and Couscous Recipe

Rhianon Place Modified: February 13, 2024

How To Make Easter Leftover Lamb and Couscous Recipe

A delicious and easy-to-make dish using leftover lamb and couscous.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1 cup couscous
1 1/2 cups chicken broth
1 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups leftover lamb, diced
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 lemon, cut into wedges

Instructions

Cook the couscous according to the package instructions, using chicken broth instead of water.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and garlic and sauté for 2-3 minutes until softened.
Add the leftover lamb and spices to the skillet and cook for 5-7 minutes until the lamb is heated through.
Add the cooked couscous to the skillet and stir everything together until well combined.
Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley, cilantro, and lemon wedges.