Lamb And Couscous Salad With Chickpeas Mint And Feta Recipes

LAMB AND COUSCOUS SALAD WITH CHICKPEAS, MINT AND FETA

Lamb and Couscous Salad With Chickpeas, Mint and Feta image

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup dry couscous
1/2 cup golden raisins
2 1/2 tablespoons freshly squeezed lemon juice, more to taste
1/2 teaspoon ground cumin
1 fat garlic clove, finely chopped
1 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper
6 tablespoons extra virgin olive oil
1/2 pound cooked lamb, sliced into thin strips
1 15-ounce can chickpeas, drained
1 cup cherry tomatoes, quartered
1/4 pound feta cheese, crumbled into large chunks
3 tablespoons chopped fresh mint
3 scallions, finely chopped

Steps:

Combine the couscous and raisins in a large bowl. Pour 1 1/4 cups boiling water over the mixture. Cover and let stand 5 minutes; fluff with a fork.
In a bowl, whisk together the lemon juice, cumin, garlic, salt and pepper. Whisk in the olive oil.
Add the lamb, chickpeas, tomatoes, feta, mint and scallions to the bowl of couscous. Pour the dressing over the mixture and toss well. Taste and add more lemon juice and salt if necessary.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 25 grams, Carbohydrate 51 grams, Fat 46 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 18 grams, Sodium 531 milligrams, Sugar 12 grams

COUSCOUS AND LAMB SALAD

Couscous and Lamb Salad image

Categories Herb Lamb Vegetable Low Fat Feta Chickpea Bon Appétit

Yield Serves 4

Number Of Ingredients 15

Ingredients

2 cups canned unsalted chicken broth
2 garlic cloves, minced
1 cup couscous
1 15-ounce can garbanzo beans (chick peas), rinsed, drained
1 green bell pepper, chopped
1/4 cup dried currants
1 large green onion, sliced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 pound cold cooked leg of lamb, thinly sliced
2 tomatoes, cut into wedges
1/2 cup crumbled feta cheese
Additional fresh cilantro sprigs

Steps:

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.
Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.
Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.

COUSCOUS TABBOULEH WITH FRESH MINT & FETA

Couscous Tabbouleh with Fresh Mint & Feta image

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 14

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.

MINTED MEDITERRANEAN COUSCOUS SALAD

Minted Mediterranean Couscous Salad image

Categories Salad Olive Feta Mint Bell Pepper Summer Couscous Lettuce Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

Ingredients

3/4 cup water
1/4 teaspoon salt
1/2 cup plain couscous
1 cup chopped red bell pepper
1/3 cup pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup chopped fresh mint
3 tablespoons bottled olive oil vinaigrette
1/2 cup crumbled feta cheese (about 2 1/2 ounces)
8 medium romaine leaves, left whole

Steps:

Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.

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