Lamb with Lentil Couscous
- 3/4 cup low sodium chicken broth
- 1 1/2 teaspoons cornstarch
- 2 6-oz. packages lentil couscous mix
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds boneless leg of lamb cut into 1 inch pieces
- 1/2 medium onion chopped
- 1 clove garlic pressed
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper to taste
- Whisk together chicken broth and cornstarch till well blended; set aside.
- Prepare lentil couscous according to package directions; place on a serving platter and keep warm.
- In a large skillet over medium-high heat, sauté lamb in the oil until nicely browned all over, about 4 to 5 minutes; remove from skillet and keep warm.
- Add onions and garlic to the skillet and sauté till onions are translucent.
- Return lamb to skillet then add vinegar and mustard. Cook and stir for 3 to 4 minutes to blend ingredients and allow lamb to cook through.
- Add reserved broth/cornstarch mixture and bring to a low boil, stirring constantly till thickened; season with salt and pepper to taste.
- Pour lamb cubes and sauce over lentil couscous and serve.
SERVING SUGGESTION: Serve petite green peas on the side; add a big salad. VEGETARIAN: Use extra-firm tofu instead of lamb. KOSHER: No changes necessary. GLUTEN FREE: Make sure broth, vinegar and mustard are gluten-free. Use arrowroot powder instead of cornstarch and use rice in place of the couscous. NUTRITION: Per Serving: 465 Calories; 19g Fat; 25g Protein; 46g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 152mg Sodium. Exchanges: 3 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Points: 12
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