Warm Lamb Couscous With Baby Spinach - cooking recipe

Ingredients

1/3 cup olive oil
2 tbsp lemon juice
1 tbsp fresh oregano leaves, chopped
None None Warm Lamb Couscous Salad with Baby Spinach
4 None lamb chops
1 tbsp olive oil
2 None medium onions, thinly sliced
2 cloves garlic, minced
8.75 oz couscous
1/2 lb yellow teardrop tomatoes, halved
7 oz feta cheese, crumbled
2 oz baby spinach

Preparation

Lightly coat a large frying pan with oil. Place over high heat. Season lamb then add to pan and cook for 10 mins, or until browned all over and cooked to medium. Set aside and cover to keep warm. Add oil and cook onion, stirring, over low heat for 10 mins, or until lightly caramelized. Add garlic and cook, stirring, until fragrant.
Meanwhile, combine couscous with 1/2 tsp salt and 1 cup boiling water. Let stand, covered, for about 5 mins, or until water is absorbed. Fluff with a fork.
Add onion mixture, tomatoes, feta and spinach and toss gently. Combine olive oil, lemon juice and oregano and toss with couscous mixture. Slice lamb and serve over couscous.