Mediterranean Lamb & Couscous Bowl
Ingredients
For the lamb
1½ lbs lamb shoulder or lamb leg, thinly sliced or cut into strips
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon lemon juice
For the couscous
1 cup couscous
1 cup boiling water or chicken broth
1 tablespoon olive oil
¼ teaspoon salt
For the salad toppings
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ red onion, thinly sliced
1 tablespoon olive oil
1 tablespoon red wine vinegar or lemon juice
Salt and pepper to taste
For the yogurt sauce
1 cup plain Greek yogurt
1 small garlic clove, grated
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or parsley
Salt to taste
For garnish
¼ cup crumbled feta cheese
1 tablespoon chopped fresh parsley
Lemon wedges
Pinch of paprika or chili flakes
Preparation
Marinate and cook the lamb
In a bowl, combine olive oil, minced garlic, cumin, coriander, paprika, cinnamon, oregano, salt, pepper, and lemon juice.
Add the lamb strips and mix well to coat evenly.
Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
Heat a large skillet over medium-high heat.
Add the marinated lamb in a single layer.
Cook for 4–6 minutes, stirring occasionally, until browned and cooked through.
If using thicker cuts like shoulder pieces, cook a few minutes longer until tender.
Remove from heat and let rest slightly.
Prepare the couscous
Place couscous in a heatproof bowl.
Add salt and olive oil.
Pour boiling water or broth over it.
Cover tightly and let sit for 5 minutes.
Fluff with a fork to separate the grains.
Prepare the salad
In a bowl, combine cucumber, cherry tomatoes, and red onion.
Drizzle with olive oil and vinegar or lemon juice.
Season with salt and pepper.
Toss gently and set aside.
Make the yogurt sauce
In a small bowl, mix Greek yogurt, grated garlic, lemon juice, fresh herbs, and salt.
Stir until smooth and creamy.
Refrigerate until ready to serve.
Assemble the bowl
Add a generous layer of fluffy couscous to each bowl.
Top with warm lamb on one side.
Arrange cucumber and tomato salad beside it.
Add a spoonful of yogurt sauce.
Sprinkle crumbled feta cheese over the top.
Garnish with chopped parsley and a light dusting of paprika or chili flakes.
Serve with lemon wedges on the side.
Serving tips
For extra flavor, drizzle a little olive oil or tahini over the top.
You can substitute rice or quinoa for couscous if preferred.
Leftovers can be stored in the refrigerator for up to 3 days.
