Rosemary and Mint Lamb Stir Fry with Apricot Couscous

Rosemary and Mint Lamb Stir Fry with Apricot Couscous

Serves 4
Stir-fry lean lamb with loads of fresh herbal flavors, crisp vegetables and fiery heat. Serve atop a heap of steaming Israeli couscous tossed with more herbs and gently sweet apricots. This is where fusion of cuisines and flavors truly shines.
  • Rosemary and Mint Lamb
  • 3 cloves garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon macadamia nut oil
  • 2 tablespoons honey
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh mint
  • 2 slices lemon
  • 1 dried red chile, halved
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 3/4 pound lean lamb stew meat, cut into thin strips
  • Apricot Couscous
  • 1 1/2 cup Israeli couscous
  • 2 fresh apricots, sliced (or 2 dried apricots, chopped and soaked in hot water to rehydrate)
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped green onions
  • 1 teaspoon macadamia nut oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon expeller-pressed canola oil
  • 1 1/2 cup sliced shiitake mushrooms
  • 1 cup halved green beans
  • 1 cup sugar snap peas
  • 2 tablespoons red wine
  • 3 cups baby spinach
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For lamb, combine garlic, olive oil, macadamia nut oil, honey, rosemary, mint, lemon, chile, salt and pepper in a wide, shallow dish. Add lamb, stir to coat, cover and refrigerate up to 8 hours.

For the couscous, bring 1 cup water to a boil in a small pot. Add couscous, apricots, mint, green onions, oil, salt and pepper and cook over medium heat, stirring constantly to ensure couscous does not stick to bottom of pan, for about 2 minutes. Remove from heat, cover and allow to sit for about 7 minutes, while couscous absorbs the remaining water.

Meanwhile, make the stir fry. Heat canola oil in a wok or skillet over high heat until very hot. Add lamb and its marinade and cook, stirring constantly, until lamb is browned, 30 seconds to 1 minute. Transfer lamb to a plate. Add mushrooms and cook for about 2 minutes, until their liquid is released. Add beans and snap peas and cook, stirring frequently, for about 3 minutes, until crisp-tender. Stir in wine, scraping to release browned bits on the bottom of the wok.

Return lamb wok and cook for about 3 minutes, just until lamb is cooked through. Add spinach and cook, stirring constantly, until just wilted, 30 seconds to 1 minute. Serve lamb and vegetables spooned over the apricot couscous.
Nutritional Info: 
Per Serving: 520 calories (160 from fat), 18g total fat, 27g saturated fat, 90mg cholesterol, 860mg sodium, 55g carbohydrates, (8 g dietary fiber, 18g sugar), 4g protein.
Special Diets: 

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