Recipe - Couscous And Lamb Salad

2 cup Canned unsalted chicken
broth
2 Garlic cloves; minced
1 cup Couscous
1 cn (15ounce) garbanzo beans
(chick peas); rinsed,
drained
1 Green bell pepper; chopped
One fourth cup Dried currants
1 lg Green onion; cut or sliced up
3 tablespoon Chopped fresh cilantro
3 tablespoon Chopped fresh oregano
2 tablespoon Olive oil
2 tablespoon Red wine vinegar
One half pound Cold cooked leg of lamb;
thinly cut or sliced up
2 Tomatoes; cut into wedges
One half cup Crumbled feta cheese
Additional fresh cilantro
sprigs

A great way to make a different and light meal with leftover lamb.

Bring broth and 1 garlic clove to boil in heavy medium saucepan. Remove
from heat; stir in couscous. Cover and let stand 5 minutes. Transfer to
large bowl and fluff with fork. Cool.

Add garbanzo beans, bell pepper, currants, green onion, cilantro and 2
tablespoons oregano to couscous in bowl. Season with salt and pepper and
toss well. Stir olive oil, vinegar, remaining garlic clove and remaining 1
tablespoon oregano in small bowl. Season dressing to taste with salt and
pepper.

Divide couscous among plates. Arrange lamb and tomato wedges on plates
around couscous. Drizzle lamb and tomatoes with dressing. Sprinkle feta
over couscous. Garnish with cilantro sprigs and serve.

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