Seared Lamb Shoulder With Israeli Couscous |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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real simple magazine Ingredients:
2 tablespoons olive oil |
3 lamb steaks (shoulder, about 2 lbs total, 1 in thick) |
1 teaspoon paprika |
1/2 teaspoon ground cinnamon |
salt and pepper |
1 medium onion, chopped |
1 1/4 cups israeli couscous or 1 1/4 cups pearl couscous |
1/2 cup dried apricot, chopped |
4 cups baby spinach |
Directions:
1. Season lamb with paprika, cinnamon, salt and pepper.
2. Heat 1 tbsp oil in lg skillet over medium heat.
3. Cook 4-6 min per side. Let rest at least 5 min before slicing to serve.
4. Heat 1 tbsp oil in pot over med-high heat.
5. Add onion and stir until softened or 3-4 minutes.
6. Stir in apricots, salt, pepper, couscous, and water amount specified on couscous package.
7. Bring to a boil, reduce heat to simmer and cover until water is absorbed or 8-12 minutes
8. Fold in spinach.
9. Serve together.
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