Lamb Tenderloin With Tropical Couscous

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

Ingredients

• Servings: 4
• 1/2 lb lamb tenderloin
• 1 large garlic clove, minced
• 1 1/2 teaspoons fresh ginger, minced and peeled
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 3/4 cup orange-mango juice or 3/4 cup orange tangerine juice
• 2 tablespoons orange-mango juice or 2 tablespoons orange tangerine juice
• 1/2 cup couscous
• 1 scallion, sliced
• 1 1/2 teaspoons olive oil

Recipe

• 1 cut lamb crosswise into 8 slices.
• 2 mash the garlic, ½ tsp ginger and ½ tsp salt into small bowl until a paste forms.
• 3 rub the mixture into both sides of the lamb slices, set aside for 5 minutes.
• 4 meanwhile, make the couscous, bring ¾ cup of the juice, the remaining 1 tsp ginger and remaining ½ tsp salt to a boil in a small sauce pan. stir in couscous and cover. remove from heat and let stand 5 minutes. fluff with a fork then stir in the remaining 2 tablespoons juice and the scallion. transfer to a serving bowl and keep warm.
• 5 meanwhile, heat the oil in a large nonstick skillet over medium high heat.
• 6 place the por in the skill in one layer. cook until browned on the outside and the lamb has lost it’s pink throughout, about 2 minutes on each side. transfer lamb to a platter and serve with the couscous.