Shawarma Lamb with Couscous Salad

Ingredients

• 1 medium carrots shredded
• 0.5 teaspoon cayenne 
• 1 cup couscous 
• 0.5 cup flat-leaf parsley roughly chopped
• 3  garlic cloves thinly sliced
• 0.5 cup greek yogurt 
• 2 teaspoons ground cumin 
• 2  juice of lemon divided
• 1 teaspoon kosher salt 
• 1 cup chicken broth reduced-sodium
• 0.3 cup olive oil divided
• 1 large onion thinly sliced
• 1 teaspoon pepper 
• 1.5 pounds top round lamb steak thinly sliced

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth to a boil in a medium saucepan.
2. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
3. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes.
4. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.
5. Divide couscous among 4 plates and top with lamb mixture.
6. Mix yogurt with remaining lemon zest and juice and serve with lamb.