29 29
YIELD
4 servings
ACTIVE
7 minutes
TOTAL
22 minutes
CUP BOTTLED BALSAMIC VINAIGRETTE DRESSING
2 LAMB LEG CENTER STEAKS (ABOUT 12 OZ EACH)
2 TSP OLIVE OIL
1 BOX (5.6 OZ) TOASTED PINE NUT COUSCOUS
1 JAR (2 OZ) SLICED PIMIENTOS
2 TBSP CHOPPED FRESH MINT OR PARSLEY
1 BAG (10 OZ) FRESH SPINACH
¼ CUP SLICED SCALLIONS
Put dressing in a shallow dish, add lamb steaks and turn to coat. Let marinate at room temperature 5 minutes.
While lamb marinates, bring 1¼ cups water, the oil and spice packet from couscous mix to a boil in a medium saucepan. Remove from heat, add couscous, cover and let stand 5 minutes or until water is absorbed.
Meanwhile, heat a large nonstick skillet over medium heat. Add lamb, increase heat to medium-high and cook 5 minutes, turning steaks once, until browned and slightly pink at center. Remove to a cutting board.
Fluff couscous with a fork; stir in pimientos and chopped mint. Cover until serving.
Add spinach to skillet (in batches if necessary); toss over high heat 2 minutes or until wilted and tender.
Slice lamb and sprinkle with scallions. Serve with the couscous and spinach.
CALORIES 443 TOTAL FAT 10G SATURATED FAT 3G CHOLESTEROL 135MG SODIUM 1,462MG
TOTAL CARBOHYDRATES 57G DIETARY FIBER 4G PROTEIN 29G
