Description
Enjoy a wholesome Mediterranean Lamb Bowl featuring spiced ground lamb served over quinoa or couscous, topped with a fresh salad of tomatoes, cucumber, olives, and feta. Drizzled with zesty lemon and optional tahini, this dish is perfect warm or at room temperature, making it a satisfying meal for any occasion.
Ingredients
Scale
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and pepper, to taste
- 1 cup cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 1/4 cup tahini (optional, for drizzling)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the ground lamb to the skillet. Use a wooden spoon to break it up as it cooks. Cook for about 5-7 minutes until the lamb is browned and cooked through.
- Once the lamb is browned, stir in the ground cumin, ground coriander, smoked paprika, cinnamon, salt, and pepper. Mix well to ensure the spices are evenly distributed. Cook for another 2-3 minutes to allow the flavors to meld together.
- While the lamb is cooking, prepare the quinoa or couscous according to the package instructions. If using quinoa, rinse it under cold water before cooking to remove any bitterness.
- For quinoa, combine 1 cup of rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- If using couscous, bring 1 cup of water to a boil, then remove from heat and stir in 1 cup of couscous. Cover and let it sit for about 5 minutes, then fluff with a fork and set aside.
- While the lamb and quinoa/couscous are cooking, prepare the salad ingredients. Start by halving the cherry tomatoes and placing them in a large mixing bowl.
- Next, dice the cucumber and add it to the bowl with the tomatoes.
- Slice the Kalamata olives and add them to the bowl as well.
- Chop the fresh parsley and mint, then add them to the bowl. These herbs will add a refreshing flavor to the dish.
- Finally, crumble the feta cheese over the salad mixture. This will add a creamy, tangy element that complements the lamb beautifully.
- Once everything is prepared, it’s time to assemble the Mediterranean lamb bowls. Start by placing a generous scoop of quinoa or couscous at the bottom of each bowl.
- Next, add a portion of the spiced lamb mixture on top of the quinoa or couscous. Make sure to distribute it evenly among the bowls.
- Then, add a generous helping of the salad mixture on top of the lamb. This will add freshness and crunch to the dish.
- Drizzle the juice of one lemon over each bowl for a zesty finish. If you’re using tahini, drizzle a little over the top for added creaminess.
- For an extra touch, you can garnish with additional fresh herbs or a sprinkle of extra feta cheese.
Notes
- Feel free to customize the salad ingredients based on your preferences. Other vegetables like bell peppers or radishes can be added for extra crunch.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the lamb before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes