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The ingredients needed to cook Grilled lamb and tomato kabobs with mushroom, lemon, amd parmesan couscous:
- Get 1 1/2 lb boneless lamb loin cut into 1 inche cubes
- Use 1/4 cup balsamic vinegar
- Prepare 2 tbsp olive oil
- You need 1 tsp cajun seasoning
- Take 1 tsp black pepper
- Use 1 pints grape or cherry tomatos
- Take 3/4 cup dry plain couscous
- Use 1 1/2 cup chicken broth
- Take 1 cup sliced mushrooms
- Prepare 1 clove garlic minced
- Take 14 cup green onions, sliced
- You need 2 tbsp lemon juice
- Get 2 tbsp sour cream
- Use 1/4 cup parmesan cheese
Steps to make Grilled lamb and tomato kabobs with mushroom, lemon, amd parmesan couscous:
- For Lamb
- Combine vinegar, oil Cajun seasoning and pepper in large bowl, add lamb cubes and marinate at least 30 minutes and up to 4 hours
- Thread lamb cubes alternating with tomato's on skewers, grill over direct heat 5-12 minutes depending on how you like your lamb cooked. /serve with couscous
- For Couscous
- Melt butter in saucepan, add mushrooms, garlic and green onion and cook2-4 minutes just until tender
- add chicken broth, lemon juice Cajun seasoning and pepper, bring t a boil, add couscous, stir, cover and turn off heat and let steam 5 minutes, gently stir in sour cream and parmesan cheese, serve with the lamb kebobs
Parmesan cheese and lemon juice add just the right flavor to this versatile side dish. Couscous is a quick alternative to rice, and this recipe couldn't be easier. The lemon gave the couscous and cheese a nice sharpness that worked so well with the tomato and white wine based sauce for the fish. Transfer kabob to serving platter, squeeze lemon or lime wedges over kabob if desired. This broiled lamb dish is a quick, easy medley of Moroccan-inspired flavors, served with a salad made from plum tomatoes and a mixture of black Serve with the Tomato-Olive Salad and Lemon Couscous (bonus recipe below).
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