Grilled Lamb, Couscous Dried Cherry Salad W/citrus Vinaigrette

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb boneless lamb loin or 1 lb lamb tenderloin, cut into 1 inch cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• salt (to taste)
• cooking spray
• 1 1/3 cups couscous
• 2 cups water, boiling
• 1/2 teaspoon salt
• 1/2 cup dried cherries
• 4 green onions, thin sliced
• 2 oranges, peeled and sliced
• 1 medium cucumber, sliced thinly
• 4 tablespoons olive oil
• 2 tablespoons orange juice
• zest of one orange
• 1 1/2 teaspoons brown sugar
• salt and pepper, to taste
• 2 tablespoons toasted pecans, finely chopped

Recipe

• 1 combine cumin, ginger, corriander, garlic powder, paprika, cayenne, salt and pepper.
• 2 brush 1 tablespoon olive oil evenly over lamb cubes and sprinkle evenly with spice mixture. thread lamb cubes on skewers leaving a small space between each cube.
• 3 preheat grill to medium-high heat.
• 4 place lamb on a grill rack coated with cooking spray and grill about 5-7 minutes or until done. set aside.
• 5 meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoons salt; cover and let rest 5 minute stir cherries and green onion into couscous.
• 6 arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and lamb kabobs.
• 7 in small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.