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Categories:
chicken broth garlic couscous garbanzo beans green bell pepper currants green onion fresh cilantro fresh oregano olive oil red wine vinegar cold tomatoes Feta cheese cilantro
Viewed: 45 - Published at: 7 years agoIngredients
- 2 cups canned unsalted chicken broth
- 2 garlic cloves, minced
- 1 cup couscous
- 1 15-ounce can garbanzo beans (chick peas), rinsed, drained
- 1 green bell pepper, chopped
- 1/4 cup dried currants
- 1 large green onion, sliced
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 pound cold cooked leg of lamb, thinly sliced
- 2 tomatoes, cut into wedges
- 1/2 cup crumbled feta cheese
- Additional fresh cilantro sprigs
Method
- Bring broth and 1 garlic clove to boil in heavy medium saucepan.
- Remove from heat; stir in couscous.
- Cover and let stand 5 minutes.
- Transfer to large bowl and fluff with fork.
- Cool.
- Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl.
- Season with salt and pepper and toss well.
- Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl.
- Season dressing to taste with salt and pepper.
- Divide couscous among plates.
- Arrange lamb and tomato wedges on plates around couscous.
- Drizzle lamb and tomatoes with dressing.
- Sprinkle feta over couscous.
- Garnish with cilantro sprigs and serve.
