Rosemary and Mint Lamb Stir-Fry with Apricot Couscous

Rosemary and Mint Lamb Stir-Fry with Apricot Couscous

Recipe Rating: 3.5895
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.
  • 3 cloves garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon macadamia nut oil
  • 2 tablespoons honey
  • 3 tablespoons chopped fresh rosemary
  • 6 tablespoons chopped fresh mint, divided
  • 2 slices lemon
  • 1 dried red chile, halved
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3/4 pound lean lamb stew meat, cut into thin strips
  • 1 1/2 cup Israeli couscous
  • 2 fresh apricots, sliced (or 2 dried apricots, chopped and soaked in hot water to rehydrate)
  • 1 green onion, chopped
  • 1 teaspoon 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
For lamb, combine garlic, olive oil, 1 tablespoon macadamia nut oil, honey, rosemary, 3 tablespoons mint, lemon, chile, 1/2 teaspoon salt and 1/2 teaspoon pepper in a wide, shallow dish. Add lamb, stir to coat, cover and refrigerate up to 8 hours.

For the couscous, bring 2 cups water to a boil in a small pot. Add couscous, apricots, 3 tablespoons mint, green onions, 1 teaspoon macadamia nut oil, 1/2 teaspoon salt and 1/2 teaspoon 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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