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Roasted Lamb with Pearl Couscous.
This hearty meal is sure to leave you satisfied. Lamb shoulder is slow roasted with hints of garlic, mint and sun-dried tomato, then topped with a spiced tomato butter. Couscous with roasted pine nuts, kale and parsley and lightly acidic carrot-chickpea salad make this Middle East-inspired meal complete!
Nutritional facts
Protein
64g
Carbs
64g
Calories
850
Fat
38g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Sun Dried Tomatoes, Carrots, Mint, Coconut Aminos, Black Pepper, Cinnamon Stick, Garlic, Sugar, Worcestershire Sauce, Kosher Salt, Israeli Couscous, Shallot, Cider Vinegar, Chicken Base, Grapeseed Oil, Kale, Canned Chickpeas, Pine Nuts, Lemon Juice, Italian Parsley, Lamb
Reviews
4.3
Based on 91 reviews
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Shannon Kalk · 12/16/23
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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