Lamb Steaks With Four Peppers And Nutty Couscous

Name: Lamb Steaks With Four Peppers And Nutty Couscous
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 355 milliliters chicken broth; 283 grams box couscous; 1 handful chopped fresh flat leaf parsley; 1 handful chopped fresh mint (if using lamb); 4 cloves garlic, finely chopped; 1 green bell pepper, seeded and thinly sliced; 2 pinches ground cinnamon; 1 cubanelle pepper, seeded and thinly sliced; 59 milliliters hot pickled yellow peppers, chopped; 8 Peppadew peppers, chopped; 1 red bell pepper, seeded and thinly sliced; 4 servings Salt and pepper; 907 grams boneless lamb leg steaks or beef sirloin steaks; 59 milliliters slivered almonds, toasted

Lamb Steaks With Four Peppers And Nutty Couscous might be just the main course you are searching for. One serving contains 738 calories, 64g of protein, and 21g of fat. This recipe serves 4. This recipe covers 47% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. If you have butter, bell pepper, bell pepper, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 58 minutes.

Ingredients

Servings:

2Tbsps

butter 355milliliters

chicken broth 283grams

box couscous 1handful

chopped fresh flat leaf parsley 1handful

chopped fresh mint (if using lamb)4cloves

garlic, finely chopped 1

green bell pepper, seeded and thinly sliced 2pinches

ground cinnamon 1

cubanelle pepper, seeded and thinly sliced 59milliliters

hot pickled yellow peppers, chopped 8

Peppadew peppers, chopped 1

red bell pepper, seeded and thinly sliced 4servings

Salt and pepper 907grams

boneless lamb leg steaks or beef sirloin steaks 59milliliters

slivered almonds, toasted

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Robert Mondavi Napa Merlot. It has 4 out of 5 stars and a bottle costs about 30 dollars.