Lamb Couscous with Fried Onions and Parsley

Name: Lamb Couscous with Fried Onions and Parsley
Cook time: 20 min
Total time: 20 min
Yield: 2 serving
Ingredients: 3 onions; 1 teaspoon olive oil; knob of butter; 2 bay leaves; second knob of butter; 100 g couscous; 150 ml chicken stock; 100-150 g left over lamb; small bunch of flat-leaf parsley; 35 g pine kernels; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Cook Time
mins
Total Time
20 mins
Servings
2
Course
Main Course, Others

Lamb Couscous with Fried Onions and Parsley

Carmen Warren

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Warm lamb, sweet sticky onions, crunchy buttery pine nuts and fresh parsley all stirred through soft fluffy couscous. This meal is comforting but in no way boring! Eaten by the spoonful with a cold beer it is the perfect easy to eat dinner. Sit down on the sofa, find something good to watch and spoon it into your mouth. Yum!

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Ingredients

Servings

3 onions
1 teaspoon olive oil
knob of butter
2 bay leaves
second knob of butter
100 g couscous
150 ml chicken stock
100-150 g left over lamb
small bunch of flat-leaf parsley
35 g pine kernels
salt and pepper

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Instructions

Peel the onions and cut them into small wedge slices.
Heat the oil and butter in a heavy bottomed frying pan, add the bay leaves and cover with the onions. Cook over a low heat for 15 minutes until the onions are soft and starting to get a good colour.
Whilst the onions are cooking, bring your chicken stock to the boil (or use boring water and bouillon powder!) pour it into a bowl, add the second knob of butter and then pour in the couscous. Then cover with cling film and set aside.
Remove the onions from the heat, add a pinch of salt and tip into a serving bowl.
Cut the lamb into bite sized pieces, tip it into the onion frying pan and place over a high heat to warm through. Add it to the bowl with the onions.
Roughly chop the parsley and add it to the onion bowl.
Turn the heat tp medium and gently fry the pine nuts until they are light golden.
Undercover the couscous and use a fork to fluff the grains. Mix the couscous with the onion and lamb. Season generously with salt and black pepper.
Stir well, then top with the pine nuts.