Couscous and Lamb Salad

prep time:: 0 min

Serving size: 0

ingredients

2 C chicken broth
2 cloves garlic -- minced
1 C couscous
1 15 oz can Garbanzo beans -- rinsed and drained
1 green pepper -- chopped
1/4 C currants
1 large green onion -- sliced
3 tbsp cilantro leaves, whole -- chopped
3 tbsp oregano -- chopped
2 tbsp olive oil
2 tbsp red wine vinegar
1/2 lbs cold cooked leg of lamb
2 tomatoes
1/2 C feta cheese -- crumbled

directions

Bring broth and one garlic clove to boil in heavy medium saucepan. Remove from heat and stir in couscous. Cover pan and let stand 5 minutes. Transfer to large bowl and fluff with fork.

Add garbanzo beans, green pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well.

Whisk 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 top.

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Per Serving (excluding unknown items): 2957 Calories; 75g Fat (22.3% calories from fat); 131g Protein; 456g Carbohydrate; 96g Dietary Fiber; 67mg Cholesterol; 2518mg Sodium. Exchanges: 26 1/2 Grain(Starch); 6 1/2 Lean Meat; 4 Vegetable; 2 Fruit; 10 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Susan Aylesworth