Express Lamb Skillet with Apricots, Whole Wheat Couscous and Mint Yogurt

Instructions

1. 1

   1. Place the whole wheat couscous in a heatproof bowl with 2 g (about 1/3 tsp) salt. Pour in 240 ml (1 cup) boiling water, cover, and let stand for 5 minutes. Fluff with a fork, then stir in 15 ml (1 tbsp) olive oil.

2. 2

   2. While the couscous rests, toss the lamb with the cumin, sweet paprika, cinnamon, 2 g (about 1/3 tsp) salt, and black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) olive oil and sauté the red onion for 2 minutes until slightly softened. Add the garlic and cook for 30 seconds more.

4. 4

   4. Add the seasoned lamb and cook for 4 to 5 minutes, stirring often, until browned and cooked through. If checking internal temperature, cook to at least 145°F (63°C) and let rest briefly before serving.

5. 5

   5. Add the apricot wedges, honey, and lemon juice to the skillet. Cook for 2 more minutes, stirring gently, until the fruit is warm and lightly glazed but still holds its shape.

6. 6

   6. In a small bowl, mix the Greek yogurt with half of the chopped mint and a pinch of salt to make a quick creamy sauce.

7. 7

   7. Divide the whole wheat couscous among plates or bowls. Spoon the lamb, onion, and apricot mixture over the top. Add dollops of mint yogurt.

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   8. Finish with the remaining mint and the toasted sliced almonds. Serve immediately.