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Ingredients

• 1 1/4 lb. boneless leg of lamb, cut into thick slices
• 2 Tbs. plus 1/4 cup olive oil
• Salt, to taste, plus 1 tsp.
• Freshly ground pepper, to taste
• 1/4 tsp. dried thyme
• 1 Tbs. canola oil
• 1 small yellow onion, finely chopped
• 1 1/2 cups Israeli couscous
• 2 cups chicken broth
• 1/4 cup minced fresh mint
• Juice of 1 lemon
• 2 oz. mixed baby greens

Description

If You Can’t Find Israeli Couscous, Substitute 1 1/2 Cups Instant Couscous: Place In A Heatproof Bowl And Bring 2 3/4 Cups Broth To A Boil With The Onion, Salt And Pepper; Pour Over The Couscous, Stir And Let Stand For 15 Minutes. Or, Boil 10 Oz. O

Williams-Sonoma