Shawarma Lamb With Couscous Salad

• 1 cup reduced-sodium chicken broth
• 1 cup couscous
• 1 medium carrot, shredded
• 1/2 cup roughly chopped flat-leaf parsley
• 1/4 cup olive oil, divided
• Zest and juice of 2 lemons, divided
• 1 large onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 1/2 pounds top round lamb steak, thinly sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 cup Greek yogurt

1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.
3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.
4. Note: Nutritional analysis is per serving.
5. In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

chicken broth, couscous, carrot, flatleaf parsley, olive oil, lemons, onion, garlic, lamb steak, ground cumin, cayenne, kosher salt, pepper, greek yogurt

Taken from www.myrecipes.com/recipe/shawarma-lamb-couscous-salad (may not work)