Recipe for Couscous and Lamb Salad 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Canned unsalted chicken broth
2 x Garlic cloves, minced
1 cup Couscous
1 can (15-ounce) garbanzo beans (chick peas), rinsed, drained
1 x Green bell pepper, chopped
1/4 cup Dried currants
1 lrg Green onion, sliced
3 tbl Chopped fresh cilantro
3 tbl Chopped fresh oregano
2 tbl Olive oil
2 tbl Red wine vinegar
1/2 lb Cold cooked leg of lamb, thinly sliced
2 x Tomatoes, cut into wedges
1/2 cup Crumbled feta cheese
Instructions:
Instructions: A great way to make a different and light meal with leftover lamb.

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to large bowl and fluff with fork. Cool.

Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2 tablespoons oregano to couscous in bowl. Season with salt and pepper and toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1 tablespoon oregano in small bowl. Season dressing to taste with salt and pepper.

Divide couscous among plates. Arrange lamb and tomato wedges on plates around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta over couscous. Garnish with cilantro sprigs and serve.

4 Servings

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