Lamb Three Ways - #2 Lamb and asparagus couscous supper
I had more ambitious plans for an Easter supper but necessity required stripping them down to a very basic meat, veg and starch in the form of a lamb shoulder seasoned with dried mint, rolled and roasted (350 deg F for 2 hrs 15 min and then let to sit for about 15 min covered with foil) and served with an asparagus couscous.
A visual comparison between Israeli couscous on the left and regular couscous on the right.
Roasted lamb shoulder and asparagus couscous
Asparagus Couscous - serves 4
1 cup couscous
zest of 1/2 a lime
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced 1/4-inch thick on the bias
2 cups water or chicken broth**
** Used
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring the 2 cups of water or broth to a boil. Add the salt and asparagus; cook for 2 minutes. Pour over the couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.
The char-roasted red pepper hummus I made was finished too late to serve as an appetizer but it filled some empty corners afterwards instead of dessert. :)
Note that this dip is great served with triangles of pita bread, roasted veggies like some asparagus spears, as well as thin slices of roasted lamb. For a heartier snack, combine all three into mini pita rolls
Extra Creamy Hummus - makes about 4 cups
Adapted from Fresh Tart
1/2 cup tahini
juice of 2 lemons (~1/2 cup)
1/2 cup water or cooking liquid** from the chickpeas to start (more needed to thin mixture enough to puree smoothly)
2-3 cloves garlic, roughly chopped
~3 cups cooked chickpeas (2 14-oz cans, rinsed and drained) or 1 cup of dried chickpeas cooked til tender
1/3 cup olive oil (or extra virgin olive oil**)
1 1/2 tsp smoked paprika (optional)
1 tsp cumin (optional)
salt and pepper to taste (start with 1 tsp of salt and ~1/2 tsp pepper)
1 char-roasted red pepper (1/2-3/4 cup), peeled
**Used
Roasted red pepper variation: Halve a red pepper, remove the seeds, brush a bit of oil on the skin and then broil, skin side up, on a foil lined baking sheet, for 10-15 min or until the skin starts to blister and char. Put into a bowl covered with saran wrap and let sweat enough to loosen the skin. Peel off the skin.
Add tahini, lemon juice and water to a food processor (or blender). Process on high speed until it becomes very light-colored and fluffy, which shouldn’t take long.
Add the roasted red pepper and garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides down occasionally, until it becomes as creamy as you’d like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).
When it’s reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. Process to blend them in. Taste and add more salt and pepper if you’d like, processing after each addition.
Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!
A visual comparison between Israeli couscous on the left and regular couscous on the right.
Roasted lamb shoulder and asparagus couscous
Asparagus Couscous - serves 4
1 cup couscous
zest of 1/2 a lime
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced 1/4-inch thick on the bias
2 cups water or chicken broth**
** Used
Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring the 2 cups of water or broth to a boil. Add the salt and asparagus; cook for 2 minutes. Pour over the couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.
The char-roasted red pepper hummus I made was finished too late to serve as an appetizer but it filled some empty corners afterwards instead of dessert. :)
Note that this dip is great served with triangles of pita bread, roasted veggies like some asparagus spears, as well as thin slices of roasted lamb. For a heartier snack, combine all three into mini pita rolls
Extra Creamy Hummus - makes about 4 cups
Adapted from Fresh Tart
1/2 cup tahini
juice of 2 lemons (~1/2 cup)
1/2 cup water or cooking liquid** from the chickpeas to start (more needed to thin mixture enough to puree smoothly)
2-3 cloves garlic, roughly chopped
~3 cups cooked chickpeas (2 14-oz cans, rinsed and drained) or 1 cup of dried chickpeas cooked til tender
1/3 cup olive oil (or extra virgin olive oil**)
1 1/2 tsp smoked paprika (optional)
1 tsp cumin (optional)
salt and pepper to taste (start with 1 tsp of salt and ~1/2 tsp pepper)
1 char-roasted red pepper (1/2-3/4 cup), peeled
**Used
Roasted red pepper variation: Halve a red pepper, remove the seeds, brush a bit of oil on the skin and then broil, skin side up, on a foil lined baking sheet, for 10-15 min or until the skin starts to blister and char. Put into a bowl covered with saran wrap and let sweat enough to loosen the skin. Peel off the skin.
Add tahini, lemon juice and water to a food processor (or blender). Process on high speed until it becomes very light-colored and fluffy, which shouldn’t take long.
Add the roasted red pepper and garlic and process again until incorporated. Add the chickpeas and olive oil, about 1/3 at a time, processing to incorporate them completely before adding more. Once all of the chickpeas and olive oil are added, process for a few minutes longer, stopping to scrape the sides down occasionally, until it becomes as creamy as you’d like. If it seems too thick, add a bit more water (or olive oil for a richer hummus).
When it’s reached your desired consistency, stop the food processor and sprinkle in the paprika, cumin, and a pinch of salt and pepper. Process to blend them in. Taste and add more salt and pepper if you’d like, processing after each addition.
Serve with crunchy vegetables, pita bread or tortilla chips, or use as a spread on sandwiches!