Lamb Couscous 



Patricia Wells nails it again! Nice and spicy.

Ingredients:

  • 1 tsp cumin
  • 1 tsp ginger
  • 1/2 tsp cayenne
  • 1 tsp cinnamon
  • Salt
  • 1 lb ground beef
  • 1 c couscous
  • 3 TBSP olive oil 
  • 2 tsp Harissa 
  • 2 c chicken stock, simmering 
  • Pepper
  • 15 oz chickpeas, drained
  • 4 tomatoes, chopped
  • 1 lb zucchini, sliced thin

Combine first 6 ingredients in a bowl and mix to combine. Set aside

Place couscous in a heat proof bowl. Add 1 TBSP olive oil, Harissa and 1/2 tsp salt, stir to blend. Pour stock over couscous, cover and set aside. 

In a large nonstick skillet heat oil over medium high heat, add lamb, chickpeas, and tomatoes, cook until lamb cooked through. 

In another non stick skillet, heat 1 TBsP olive oil over medium high heat, add zucchini and cook until brown, stirring frequently.

In shallow bowls, spoon couscous in the bottom, top with lamb mixture and zucchini.

Serves 6. 7 WW PP.

Chicken Shawarma with Chickpea Puree

IMG_1312
This is delicious and healthy! Thanks Diana Henry for the inspiration.

Ingredients:
Chicken:
4 cloves garlic
1 tsp ground ginger
1 tsp allspice
1/2 tsp turmeric
2 tsp cumin
3 TBSP olive oil
Juice of one lemon
Salt and pepper
1 1/2 lb chicken thighs

Combine everything but chicken in a ziplock bag. Add chicken until nicely coated. Marinate overnight. Grill ok high heat 2 – 3 min per side until cooked thru and nicely charred.

Onions:
1 red onion sliced thin
Seeds from 1 pomegrante
1/2 tsp sumac

Soak onions in water for 15 minutes. Drain toss with seeds and sumac. Set aside.
Puree:
1 onion, sliced thin
1 TBSP olive oil
4 cloves garlic, minced
1 TBSP cumin
1/2 tsp allspice
15 oz drained chicks peas
2/3 c water
2 TBSP tahini sauce
Juice of 1 lemon

In a medium pan heat oil and sauté onions until soft. Add garlic and spices and cook for 1 minute over medium heat. Add chickpeas and cover, reduce to low and cook for 10 min. Place in a processor add remaining ingredients and Puree till smooth. Return to pan and keep warm.

Salad:
Iceburg, chopped
1/2 tsp red wine vinegar
1/2 tsp sherry wine vinegar
2 TBSP olive oil
Salt and pepper

Combine all ingredients except lettuce in a jar. This as with lettuce.

To serve: place Puree on plate, top with slices chicken and onions. Serve with salad.

Serves 4 – 6.