Meanwhile, in a pot over medium heat, bring the couscous, broth, 1 tbsp (15 ml) of the oil and the turmeric to a boil. Season with salt and pepper. Cover and simmer for 15 minutes. Remove from the heat and gently stir. Cover and let rest for 15 minutes. Quickly rinse under running water, drain and set aside.
In a large skillet over medium heat, soften the shallots and garlic in the remaining oil. Add the kale and cook until al dente. Add the couscous and combine. Adjust the seasoning.
Place the couscous on a serving platter with the lamb, garnish with the cilantro and serve with the reserved sauce.
Note from Ricardo
Israeli couscous has larger grains than standard couscous. In grocery stores, both are often found in the same aisle.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
RICARDO Red Enamelled Cast-Iron Dutch Oven
99.99 $
This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.
Shop now
