Turkish Lamb with Pistachio Couscous Recipe

  • 1 (6 ounce) package garlic-herb couscous
  • 1/3 cup pistachio nuts, shells removed
  • 1 1/2 tablespoons lemon-pepper seasoning salt
  • 1 tablespoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon saffron threads, crushed
  • 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1/2 cup raisins
  • 2 cups chopped fresh or canned tomatoes
  1. Combine couscous spice bag and 1 1/4 cups warm water in a 2-quart microwavable bowl. Cover tightly and cook on high for 6 to 7 minutes or until simmering. Remove and stir in couscous and pistachios. Cover and let stand 8 minutes.
  2. Meanwhile, in a 2-quart microwavable dish, mix lemon-pepper, thyme, sugar, cardamom, turmeric, and saffron. Add lamb and toss to coat.
  3. Mix in onions, garlic, and ginger. Cook on high for 5 to 6 minutes or until vegetables are soft, stirring once halfway through.
  4. Stir in raisins and tomatoes, cover tightly with microwave-safe plastic wrap, and cook on high for 5 to 7 minutes or until lamb is no longer pink. Serve with couscous.