We love Sunset magazine www.sunset.com as each issue always is full of great tips on cooking, decorating and traveling in the West. This month, I tried their Shawarma Lamb with Couscous Salad recipe -- it was easy, fast and oh so tasty. You could easily sub sirloin beef for the lamb. I've done a few tweaks to the original recipe just because we're big fans of caramelized onions in our house.
photo courtesy of Sunset Magazine and www.myrecipes.com
1 ½ c. chicken broth, divided
1 c. couscous (or one box and follow package instructions)
¼ c. olive oil, divided
Zest and juice of two lemons, divided
1 large onion, thinly sliced
1 medium carrot, shredded (with veggie peeler or grater)
3 garlic cloves, thinly sliced
1 ½ pounds lamb steak or sirloin, thinly sliced
2 t. cumin
½ t. cayenne
Salt and pepper
½ c. Greek yogurt
Cook couscous according to package instructions, using chicken broth as liquid. After it sits for five minutes, uncover, fluff with a fork, and add 2 T. oil and zest and juice of one lemon.
In a large sauté pan, heat the other 2 T. oil over medium heat, and sauté the onion until they begin to caramelize, about 7 minutes. Add in the carrot and continue to sauté until all are browned – about 5 minutes more. Add in the garlic, meat, cumin, cayenne and salt and pepper (about 1 t. each). Stir and cook until meat is cooked and browned, about 5 minutes. Add in the ½ c. chicken stock and bring to boil. Reduce liquid, about 2 minutes. Stir in couscous. Top with parsley if you wish. Serve with Greek yogurt mixed with the remaining zest and lemon juice.