NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb leg

0.13 cup dry couscous

0.13 cup boiling water

0 tsp extra virgin olive oil

0.5 cup zucchini

0.25 cup red onion

0.5 tsp ground cumin

0.25 tsp ground coriander

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

  Place the dry couscous in a small heat-proof bowl and pour the boiling water over it; cover tightly and let sit for 5 minutes.

• 2

  Trim any excess fat from the lamb leg and cut into 1-inch cubes.

• 3

  In a small bowl, combine the ground cumin, coriander, cinnamon, sea salt, and black pepper, then toss the lamb chunks in the spice blend until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the spiced lamb to the skillet and sear for 3-4 minutes, turning occasionally, until browned on all sides and cooked to your desired level of doneness.

• 6

  Remove the lamb from the skillet and set aside on a plate; add the diced zucchini and red onion to the same skillet.

• 7

  Sauté the vegetables for 4-5 minutes until they are tender and slightly caramelized from the residual lamb juices.

• 8

  Fluff the couscous with a fork and stir in the lemon juice and freshly chopped parsley.

• 9

  Serve the spiced lamb and sautéed vegetables over the bed of fluffy couscous.