How To Make Easter Leftover Lamb and Mint Couscous Salad
Refreshing couscous salad with tender lamb and fresh mint, perfect for using up leftover Easter lamb.
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Serves:
Ingredients
- 1 cup couscous
- 1 1/4 cup chicken stock
- 2 cups leftover lamb, shredded
- 1/2 cup fresh mint, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring the chicken stock to a boil in a pot, then stir in the couscous. Cover and let it sit for 10 minutes.
- In a large bowl, mix together the cooked couscous, shredded lamb, chopped mint, halved cherry tomatoes, diced red onion, and olive oil.
- Season with salt and pepper to taste.
- Serve and enjoy!
Nutrition
- Calories : 345kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 60mg
- Sodium : 584mg
- Total Carbohydrates : 34g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 26g
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