Lunch: Sardinian Lamb Kabobs Over Couscous

Grill or broil skewers of lemon-and-thyme-scented lamb, and then serve them atop a garlicky Sardinian couscous full of cauliflower, currants, and pine nuts.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Sardinian Lamb Kabobs Over Couscous

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/3 c. pine nuts
1 1/2 lb. boneless leg of lamb
8 tbsp. olive oil
2 tsp. dried thyme
4 tbsp. lemon juice
1 onion
1 small head cauliflower (about 1 1/4 pounds)
4 cloves garlic
2 tsp. salt
1/4 tsp. saffron (optional)
3/4 tsp. fresh-ground black pepper
1 c. canned crushed tomatoes in thick puree
1 3/4 c. canned low-sodium chicken broth or homemade stock
1/2 c. currants
1 1/2 c. couscous
1/4 c. chopped fresh parsley

Instructions

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Light the grill or heat the broiler. In a glass dish or stainless-steel pan, combine the lamb, 6 tablespoons of the oil, the thyme and 3 tablespoons of the lemon juice.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the cauliflower, garlic and 1/4 teaspoon of the salt and cook, stirring occasionally, until the cauliflower is golden, about 10 minutes. Add the saffron, if using, 1 1/4 teaspoons of the salt, 1/2 teaspoon of the pepper, the tomatoes, broth, and currants. Simmer until the cauliflower is tender, about 5 minutes. Stir in the couscous and parsley. Bring to a simmer. Cover, remove from the heat, and let sit for 5 minutes. Stir in the pine nuts and the remaining 1 tablespoon lemon juice.
Put the lamb on skewers. Sprinkle the kabobs with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the kabobs, turning and basting with the marinade, until the lamb is cooked to your taste, 6 to 8 minutes for medium rare. Serve the skewers on the couscous.
Wine Recommendation: Cabernet sauvignons from Friuli and Collio are often dismissed because they're light-bodied; however, their herbaceous flavors make them perfect for these kabobs.