Wednesday, November 9, 2011

Mid-Week Meal -- Shawarma with Couscous

We love Sunset magazine 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
Serves 4

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.

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