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Lamb with Cherries and Couscous
Category: Main Course, Lamb
Serves: 2
Rating:
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Ingredients:
8 oz. whole chopped onion (1-2/3 c.) 1 t. olive oil 8 oz. assorted wild or white mushrooms 8 oz. boneless leg of lamb 1 T. freshly ground ginger 1 lemon 1 large orange 1 c. whole wheat couscous 1/3 c. dried cherries 1 T. tomato paste 1/2 c. fresh orange juice Freshly ground pepper to taste
Directions:
Chop onion. Heat large nonstick skillet until very hot. Reduce heat to medium high. Add oil and cook onion until it begins to soften and turn brown. Clean, trim and slice mushrooms; add to onion as it cooks. Wash lamb and remove fat. Cut into small cubes and add to onion and mushrooms as they cook. Stir to brown on all sides. Remove from heat. Following package directions, bring water to boil for couscous. Coarsely grate ginger, finely grate lemon and orange rinds. Add grated ginger, and rinds and couscous to boiling water. Cover and remove from heat, and allow to sit until water is absorbed and couscous is tender, about 5 minutes. Stir cherries, tomato paste, and orange juice into lamb. Season with pepper. Return to heat and cook through. Serve over couscous.