Lamb-pistachio Tabouleh

4-6 servings.

1 1/2 cups In-shell American pistachios
1 3/4 cups Vegetable broth
1 cup Couscous
3/4 lb. Lean boneless lamb, cut into cubes
1tablespoon Red chile pepper, seeded and minced
1 teaspoon Minced garlic
4 tablespoons Olive oil (divided)
3/4 pound Red onions cut into narrow wedges
1/2 pound Frozen okra or fresh zucchini chunks
1 medium Red bell pepper cut into strips
1 cup Coarsely chopped parsley
1/4 cup Lime juice
1 tablespoon Honey
Salt and pepper


Shell pistachios (to get 3/4 cup) and chop coarsely. Heat 1 1/2 cups broth to a boil; mix in couscous, cover and let stand 5 minutes. Toss lamb with chile and garlic. Heat 1 tablespoon of oil in skillet, add lamb and onion and sauté over medium-high heat 10 minutes or until cooked as desired. In another pan, combine okra with remaining cup stock and cook minutes or until tender-crisp. Drain; halve okra if large. Combine couscous, pistachios, lamb, onion, okra, bell pepper and parsley in bowl. Combine remaining 3 tablespoons oil, lime juice, honey and salt and pepper to taste. Add to couscous and toss well. Chill at least 30 minutes to marinate and develop flavors.