Seared Lamb With Golden Israeli Couscous | Real Simple Recipes

By DrChef

Prep time: 15 minutes
Total time: 25 minutes

Ingredients

• 2 tablespoons olive oil
• 3 lamb shoulder steaks (1 inch thick; about 2 pounds total)
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 medium onion, chopped
• 1 1/4 cups Israeli couscous (also labeled as pearl couscous)
• 1/2 cup dried apricots, quartered
• 1 large pinch saffron (optional)
• 4 cups baby spinach (about 4 ounces)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with the paprika, cinnamon, teaspoon salt, and teaspoon pepper and cook, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes.

Stir in the couscous, apricots, saffron (if using), 1 teaspoon salt, teaspoon pepper, and 2 cups water and bring to a boil.
Reduce heat and gently simmer, covered, until the couscous is tender and the water is absorbed, 8 to 10 minutes. Fold in the spinach and serve with the lamb.