s there anything better than a flavorful bowl of carefully crafted Greek Couscous? Perfectly cooked, lamb, of course! This recipe combines all of these flavors into a total hit in my house. Learn how to make Greek Couscous with Lamb with this easy to follow recipe!
- 4 lamb shoulder chops
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 4 garlic cloves (diced)
- 2 sprigs fresh dill
- 2 sprigs fresh oregano
- kosher salt
- black pepper
- 1 1/2 cup pearl couscous
- 1 cup vegetable broth
- 15 oz can diced tomatoes
- 4 oz feta cheese (crumbled)
- 1 tsp cumin
- 1 lemon zest
- 1 tbsp Avocado oil (for searing lamb)
- 2 tbsp Olive oil (plus more for garnish)
- Dice onion and red bell peppers into a larger dice, place in prep bowl. Lightly crush garlic cloves, place in prep cup. Crumble feta by hand, if necessary. Chop oregano leaves and place in prep cup. Chop dill sprigs and place in prep cup.
- Prep sous vide to 131°. Season lamb with salt and pepper and place into a vacuum seal bag. Place crushed garlic in bag and seal tightly using a vacuum sealer or the water displacement method. Place bag in sous vide for 2-3 hours. If you’re not cooking your lamb by sous vide, simply continue with the step below.
- When your lamb has about 15 minutes left, preheat your oven to 450°. Also preheat a 9 inch cast iron pan over medium heat on the stove. Add 1 tbsp olive oil to pan and allow to heat for about 30 seconds. Stir couscous into pan until it begins to toast, about 3 minutes. Remove to a heatproof bowl. Remove cast iron pan from heat.
- Drain can of diced tomatoes and add to pan along with oregano. Drizzle with 1 tbsp olive oil, salt, pepper and oregano. Place in center of preheated oven and cook for 10 minutes. While your veggies are roasting, bring your vegetable broth to a rolling bowl in a saucepot.
- When broth reaches a boil, add 1 tsp kosher salt, dill sprigs, lemon zest and cumin. Reduce heat to keep at a rolling (not rapid!) boil and let cook for about 5 minutes, until ready to add to pan.
- When tomatoes are nice and tender, remove pan from oven and add vegetable stock (dill sprigs removed) and toasted couscous to pan. Fold together and cover pan tightly with foil. Return to oven for 20 minutes.
- Heat another pan over medium-high heat. Add a high-heat searing oil (I used Avocado oil). Remove lamb from sous vide bag and pat dry. Sear lamb in the hot pan for 30 seconds on each side, hitting every surface twice. If your pan is sufficiently hot, it should be well seared when it’s done. Remove to a pan to rest.
- Immediately add diced peppers, onions and the crushed garlic from the sous vide bag. Cook until softened, about 3 minutes. Remove from heat and place peppers and onions in heatproof prep bowl. Pick out garlic cloves and roughly chop, then add back to bowl.
- After lamb has rested 10 minutes, cut loin chops into small bite size pieces. Stir into bowl with peppers and onions, pouring in any pan drippings as well. When couscous has cooked it’s 20 minutes, remove foil and add lamb-onion-pepper mix as well as capers to bowl and stir in well. Cook for an additional 5 minutes, them remove from oven.
- Add feta cheese on top and broil on high until brown, about 4-5 minutes. Remove from oven and let rest about 2 minutes. Spoon each serving into a wide bowl and finish with a spriled drizzle of olive oil. Enjoy immediately!
- Category: Main Course
- Method: Sous Vide
- Cuisine: Greek
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 7g
- Sodium: 1,116mg
- Fat: 20g
- Saturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 42mg
Keywords: Sous Vide, Greek Lamb, Date Night Recipe