Name: Couscous Bowl with Spiced Lamb Strips
Yield: Serves 6
Ingredients: 2 tsp fresh lemon juice; 1 lb [455 g] boneless leg of lamb, cut into 3 in [8 cm] strips; ½ tsp ground allspice; 1 cup [40 g] chopped fresh parsley; ½ tsp ground coriander; 1 tsp ground cumin; 1 tsp ground ginger; 1 Tbsp drained capers; 1½ tsp fine sea salt; 5 cups [1.2 L] chicken stock or water; 1 cup [160 g] cooked chickpeas, Persian cucumber slices, grape tomatoes, and 1 tsp Aleppo pepper, for serving; ½ tsp fine sea salt; 2 tsp minced fresh ginger; 1 small garlic clove; 2 cups [280 g] Israeli couscous (see Note); ¼ cup [10 g] chopped fresh mint; 1 Tbsp chopped fresh dill; 3 Tbsp extra-virgin olive oil; ½ tsp freshly ground black pepper; 2 garlic cloves, minced; ½ cup [120 ml] extra-virgin olive oil; 1 red onion, diced; 1 anchovy fillet

Preparation info

Serves
6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

This is another lunchtime bestseller at our Industry City store, where we offer this tender, well-seasoned lamb stuffed into a fresh pita, atop a salad, or on a bed of couscous, as it is presented here. A lively herb sauce brings together all the elements of this hearty, healthy, flavor-packed bowl. Double up on the sauce if you like—you’ll want to serve it with eggs, fish, and grilled meats all year long. You can prepare the couscous ahead of time if it’s easier, but toasting the grain in