Lamb Salads
Season the lamb pieces with salt, pepper, and cumin. Heat a tablespoon of olive oil in a frying pan. Add the lamb and quickly sauté until medium-rare, only about a minute on each side. Transfer the lamb pieces to a plate and let rest while you make the couscous and the mint pesto.
In a medium pot, bring the vegetable stock to a boil. Add the couscous and let boil until all the liquid is absorbed.
While the the couscous cooks, combine the mint, parsley, garlic, olive oil, and lemon juice in a food processor and purée into a loose pesto.
Toss the lamb and tomatoes with the couscous. Mix in the mint pesto and serve.
Source: Jamesbeard.org
Andrea Beaman
Natural Foods Chef, Author, and Top Chef Contestant
In this simple and vibrant couscous dish, Andrea Beaman offsets spicy lamb with a refreshing mint pesto.