Middle Eastern Feast Night

Okay, first, I know how much information and cooking this is to take in. I mean 3 WHOLE separate elements to make. How will your brain ever be able to overcome this insurmountable task? Done mocking you, moving on. But seriously, it is a decent amount of food. The Israeli couscous is something I have been making for a long time. I love it. And the lamb, I love lamb. Smoking it was new, and totally something we will continue to do. The only real labor of love here is the Toum. Aka white sauce, aka garlic sauce, aka Hallal Guys sauce, aka Lebanese Garlic Sauce. I had to give this one a few goes, but ultimately it worked out and was totally worth it!!! Oh, you see naan too? Well I just bought that from the store. A girl can’t do everything herself can she?
The good news about “all this work” is that I have assembled your dinner for you, complete with leftovers or party sized portions. You don’t have to sit there guessing. Hmmm… what do I want to eat with my lamb? Or what protein goes with Israeli couscous and butternut squash. The only real questions left are which pair of stretchy pants to wear and what wine to drink.

Lamb is one of my favorite meats. It has all of the luxury of red meat, but it has a slight game-y flavor that I just love. I have done it with a pistachio rosemary crust, with wine sauce, you name it. When we purchased our smoker, I kind of set out to smoke a bunch of different kinds of meat. So naturally, I had to go for lamb. I was asking my husband how we should do this lamb leg and he said, “We haven’t done anything with Middle Eastern flavors in a while.” Sold. Done. That boy is a keeper.
Then I had the daunting task of figuring out what to serve with it. That actually took me all of 2 minutes, but lets add 3 more minutes to the story line for the sake of drama and suspense. So after what felt like forever (j/k), I decided to make this Israeli couscous dish. It has roasted butter nut squash, feta, arugula, toasted almonds and a ton of flavorful herbs and spices. Hey, even if you don’t opt to smoke the lamb leg you can always make this tasty side dish.

As I mentioned above, my only real struggle here is the toum. Before you get flustered, let me explain. I cook with an insane amount of garlic and citrus juices. So I always have some pre-peeled garlic and organic lemon and lime juice in my fridge. I had tried 3 times to make the super amazing Lebanese garlic sauce this way, and each time I failed. That doesn’t happen often in my cooking… especially 3 times. Short story long. If you use fresh peeled garlic and fresh squeezed lemons, this sauce is actually easy peasy. And if you love garlic. You will LOVE, LOVE, LOVE this spread.
Let’s break this baby down, shall we?
And of course, if you do not have a smoker, you can always do this in your oven. You will just be missing the magical smokey flavor. This is absolutely doable in the oven. 🙂



4. Our 6 lbs lamb was cooked rare/medium rare and we smoked it for 4 hours.
145 degrees = med-rare
160 degrees = medium
well done (please don’t do this) = 170 degrees

Aaaaaand last but not least…
Israeli Couscous:

Oven Roasted Butternut Squash (1 cubed butternut squash, drizzle olive oil, sprinkle salt, garlic powder, cumin, coriander and paprika, 375 for 30 min)
8.8 oz israeli couscous
1/2 yellow onion
5-6 garlic cloves
2 tbsp butter
3/4 cup mint
3/4 cup parsely
2 cups toasted almonds (add to pan on high heat, sprinkle with salt, stirring occasionally for 3 minutes or until slightly more browned)
2 tbsp olive oil
2-3 lemons
1 tbsp salt
1 tbsp pepper
1 tbsp coriander
1 tbsp cumin
1/4 tsp turmeric
1- 1 1/2 cups feta
1 package arugula
1. Roast the butter nut squash as described above and cook the Israeli Couscous as described on the packaging (drain and set aside).

2. In a large wok like pan, add butter and melt it down.
2. Finely chop your onions and your garlic and cook them on a medium heat for 5-8 minutes. The onions should be translucent and browning and the garlic should be browning.
3. Add olive oil, salt, pepper, coriander, cumin and turmeric to the pan and stir, cooking for 1-2 minutes. Add the lemon juice, the Israeli couscous and the almonds and stir again.
4. Transfer to a large mixing bowl, adding the mint and the parsley.
5. Gently fold in the roasted butternut squash and the cubed or crumbled feta.
6. Feel free to add more salt, olive oil or lemon juice to taste.
Note: I made mine more of a salad, aka lots of arugula topped with the Israeli couscous mixture. And my husband with the awesome metabolism just ate a ton of the Israeli couscous. 🙂
Feast away! Grab some naan if you want. The toum goes fabulously with the lamb and would also be good mixed into the couscous. Don’t forget to spread it on the naan if you grabbed some. 🙂


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