Chukar Cherries

1-800-624-9544 View Cart Checkout Log In

Recipe Box


Lamb with Cherry and Couscous


Ingredients:
  • 7 ounce onion, chopped
  • 1 teaspoon olive oil
  • 8 ounces plain or wild white mushrooms
  • 8 ounces boneless leg of lamb
  • 1 tablespoon fresh ginger, coursely grated
  • 1 lemon rind
  • 1 orange rind
  • 1 cup wheat couscous
  • 1/3 cup Chukar® Dried Cherries, any variety
  • 1 tablespoon tomato paste
  • 1/2 cup fresh orange juice
  • Freshly ground pepper to taste
« Back to Recipes Home
« Back to Suppers & Stuffers
Suggest a Recipe »
Share Recipe »
Print Recipe
      - 3 x 5
      - 4 x 6
      - Full Page
Directions:
 Heat large nonstick pan until very hot. Reduce heat to medium high; add oil and cook onion until softened and browned. Meanwhile, clean, trim and slice mushrooms; add to onion as it cooks. Wash lamb and remove fat. Cut lamb into small cubes; add to onion and mushrooms. Stir to brown on all sides; remove from heat. Following package directions bring water to boil for couscous. Add grated ginger and rinds and couscous to boiling water; per package directions, until water is absorbed and couscous is tender. Stir dried cherries, tomato paste and orange juice into the lamb; season with pepper, return to heat and cook through. Serve over couscous. Yield 2 servings

Contains:

- Bing Cherries, no sugar added