Asian Lamb Bowls

• 1/2 box couscous
• 1 1/2 cups + 1/4 cup broth
• 1 lemon
• 1/4 red onion
• 1 tbsp. honey
• 1 tbsp. chili oil or sesame oil
• 1 package ground lamb
• 5 garlic cloves
• Fresh ginger
• 2 scallions
• Fresh mint
• Fresh cilantro
• Red pepper flakes
• Basil
• 1 tbsp. cornstarch
• 2 tbsp. soy sauce
• 1 tbsp. hoisin sauce
• Tabasco
• Frozen shelled edamame, thawed
• 1 lb. snow peas
• 1 zucchini
• 12 mushrooms

1. Chop ginger and garlic together in food processor.
2. Chop mint, scallions, and cilantro together in food processor.
3. Chop onion in food processor.
4. Cut up snow peas, mushrooms, and zucchini.
5. Boil 1 1/2 cup broth, onion, 1/3rd of garlic&ginger, 1/2 of scallion mixture, juice & zest from 1/2 of lemon, and honey. Add couscous, remove from heat, and cover.
6. Heat oil 1 min.
7. Add lamb, 1/3rd garlic&ginger, red pepper, basil, and tabasco.
8. Stir-fry 5 mins.
9. Add remaining broth, soy sauce, hoisin, and cornstarch. Stir in remaining scallion mixture. Heat 1 more minute.
10. Stir fry vegetables and edamame in lemon juice and remaining ginger and garlic for 5 mins.
11. Spoon couscous into bowl and top with meat and vegetables.

couscous, lemon, red onion, honey, chili oil, ground lamb, garlic, fresh ginger, scallions, fresh mint, fresh cilantro, red pepper, basil, cornstarch, soy sauce, hoisin sauce, tabasco, snow peas, zucchini, mushrooms

Taken from www.epicurious.com/recipes/member/views/asian-lamb-bowls-52875991 (may not work)