xiaoxl/recipe_data huggingface dataset:
Hula Hula Cake W/ Cool Whip Frosting


Ingredients:
self rising flour, sugar, cinnamon, vanilla, eggs, coconut, pecans, French vanilla instant pudding, milk

Directions:
Preheat oven to 350 degrees F. Grease and flour 2-9 inch round cake pans. Set aside.
Sift flour, sugar, and cinnamon in a large bowl.
Blend oil, eggs, and vanilla slowly.  Slowly blend in flour mixture.  With a wooden spoon, stir in 1 can crushed pineapples w/ juice, coconut, and mashed bananas. Stir in nuts (optional].
Pour batter in prepared pans.  Bake in preheated oven for 25-28 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before inverting on racks.
Pierce the top of one of the cakes with a fork. Pour the second can of crushed pineapple over pierced cake. Cool completely.
To make frosting: Blend pudding mix and milk  in a bowl till all lumps are out.  Add lemon ext. Fold whipped topping carefully till it is blended evenly.
When cakes are completely cooled place 1/2 cup of frosting on top of pineapple topped cake.  Spread frosting evenly.  Place second cake on top of frosted cake.  Finish frosting cake evenly.  Refrigerate until ready to serve.
Buckwheat Blinis
Category: appetizers-and-snacks
By damasio

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

Ingredients:
2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4  eggs, beaten
¼ cup sour cream
½ cup heavy cream
½ teaspoon salt
1 ⅓ cups all-purpose flour

Directions:
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour. Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours. Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

Prep time: 10 mins
Cook time: 12 mins
Total time: 3 hrs 22 mins
Yields: 120 blinis

Calories: 17.6
Fat: 0.8 g
Saturated fat: 0.4 g
Carbohydrates: 2.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 8.1 mg
Sodium: 14.5 mg
Rice Pilaf


Ingredients:
long grain rice, pepper, boiling water

Directions:
In large skillet, brown rice in oil, stirring constantly.
Blend in soup mix and pepper.
Stir in water; bring to a boil.
Reduce heat, cover and simmer for 15 minutes or until rice is tender.
Stir in peas.
Cover and cook for 5 minutes.
Basmati Rice - Healthy, Elegant and Flavorful!


Ingredients:
water, chicken broth, basmati rice, butter, Italian parsley, salt, pepper

Directions:
In a pot mix all of the ingredients together.
Turn the heat on high and wait for the water or chicken broth to boil.
When the mixture starts to boil, stir and cover immediately.
Turn the heat to low immediately and do NOT LIFT THE COVER :].
Time for 12 - 15 minutes (I usually do 15 min.] and when the time is up remove from heat and fluff with a fork.
Serve and enjoy!
Okra and Tomatoes


Ingredients:
sweet onions, okra, tomatoes, diced tomatoes

Directions:
Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.].
Taste and add salt and pepper as desired.
NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also, stir only as much as you need   The more you stir the slimier it can get.
Serve with Hot Sauce if desired.
OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.
Makeover Honey French Dressing


Ingredients:
ketchup, honey, onion, cider vinegar, garlic cloves, paprika, celery seed, salt, canola oil

Directions:
"In a blender or food processor, combine the first nine ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator."
Beef and Broccoli Stir Fry


Ingredients:
cornstarch, water

Directions:
Slice sirloin into thin slices.
Put slices into a zip bag, add 1/2 cup Gourmet Sauce, shake bag to cover all sides of meat; refrigerate for 30 minutes.
Combine second 1/2 cup Gourmet Sauce with dissolved cornstarch; set aside.
Head oil in a large wok until hot.
Add steak and stir fry 3-4 minutes.
Add broccoli and stir fry for 2 minutes.
Stir in sauce and cornstarch mixture; cook until sauce thickens and boils.
Serve over rice.
Cheesy Greens and Rice Gratin


Ingredients:
extra virgin olive oil, garlic cloves, za'atar spice mix, crushed tomatoes, plum tomatoes, cooked brown rice, sea salt, roasted pistachios, chard leaves, gruyere, cheese

Directions:
Preheat the oven broiler, and adjust the rack to be several inches from the flame.
Pour the olive oil into a small cast iron or other ovenproof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. Add in the greens and cook until wilted, then stir in the tomatoes and rice, taste, and add salt as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the pistachios.
Pack the rice mixture down evenly with a spatula. Sprinkle with the cheese. Slide the skillet under the broiler and cook 3 or 4 minutes - until the cheese is melted, bubbly, and slightly browned. Let cool slightly, but eat it hot.
Creamy Apple Cinnamon Raisin Oatmeal
Category: breakfast-and-brunch
By Jenn

This creamy oatmeal is perfect for those cozy winter mornings with a good cup of coffee.  Or serve it to your kids with some hot chocolate.  Not too sweet, not too bland, and it has fresh fruit!

Ingredients:
2 cups water
2 teaspoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons maple syrup
1 cup uncooked rolled oats
2 tablespoons raisins
1  apple - peeled, cored and cubed

Directions:
In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil. When water is at a boil, reduce heat and add in oats.  Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 292.8
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 64 g
Sugars: 30.1 g
Dietary fiber: 6.7 g
Protein: 5.9 g
Sodium: 7.5 mg
Pasta Carbonara I
Category: main-dish
By Jackie

Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper.

Ingredients:
½ pound bacon, cut into small pieces
4  eggs, room temperature
¼ cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
¼ cup butter, softened
¼ cup chopped parsley
ground black pepper to taste

Directions:
Cook bacon until crisp. Drain on paper towels. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 394.6
Fat: 17.7 g
Saturated fat: 8.6 g
Carbohydrates: 41.7 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 18.1 g
Cholesterol: 132.5 mg
Sodium: 450.4 mg
Cranberry Pear Crunch With Granola Topping


Ingredients:
pears, fresh cranberries, granulated sugar, all-purpose flour, granola bars, all-purpose flour, brown sugar, margarine

Directions:
Heat oven to 350°F Spray 8-inch square (2-quart] glass baking dish with cooking spray.
In large bowl, mix pears, cranberries, granulated sugar and 3 tablespoons flour. Spoon evenly into baking dish.
In medium bowl, mix crushed granola bars, 1/2 cup flour, the brown sugar and butter until crumbly. Sprinkle over pear mixture.
Bake 55 to 65 minutes or until top is golden brown and fruit is tender (mixture will be bubbly]. Cool slightly.
Serve warm or cool with whipped cream or ice cream.
Jericallas (Mexican Baked Custards)
Category: world-cuisine

Jericallas is a dessert from the Mexican city of Guadalajara. According to legend, it was invented by nuns in an orphanage in the 19th century.

Ingredients:
1 quart whole milk
1 cup white sugar
1 teaspoon vanilla extract
2 (3 inch) pieces cinnamon sticks
5 large eggs, beaten

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm. Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine. Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins. Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

Yields: 10 servings

Calories: 175.4
Fat: 5.7 g
Saturated fat: 2.6 g
Carbohydrates: 25.5 g
Sugars: 24.7 g
Dietary fiber: 0.5 g
Protein: 6.3 g
Cholesterol: 102.8 mg
Sodium: 74.2 mg
Grandma's Butter Tarts


Ingredients:
brown sugar, corn syrup, butter, egg, vanilla, lemon juice, raisins, walnuts, flour, salt, shortening, butter, cold water

Directions:
Preheat oven to 425°F.
Filling:
Mix all ingredients until well blended; set aside.
Pastry:
Cut butter and shortening together using a fork or pastry whisk utensil.
Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
Add cold water one tablespoon at a time until the dough sticks together.
Roll out the dough to about 1/8 inch thick.
Use a wide mouthed glass (I use a pint glass] to cut out circles.
Place circles into an ungreased cupcake pan.
Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
Good luck and enjoy!
Spicy, Fruity, Wild Vegetable Curry


Ingredients:
basmati rice, cauliflower, mushrooms, green chili peppers, pineapple, onions, green bell pepper, tomatoes, tomato paste, curry powder, bouillon cube, boiling water, marmalade, tomato sauce, olive oil, paprika

Directions:
Put two cups of water into a saucepan.
Add one cup of basmati rice.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
Chop one medium onion, one medium green bell.
pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
Add mushrooms.
Add 3 tablespoons curry powder (or varied to taste] to a cup of boiling water.
Add curry mix to skillet and simmer 5 minutes.
Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste] to the skillet and stir well.
Crumble boullion cube in a cup of boiling water and add to skillet.
Adding more water or more tomato paste depending on desired level of thickness.
Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
Serve as a garnish.
Digest Diet: Pizza With Wilted Greens, Ricotta and Almonds


Ingredients:
water, garlic cloves, rosemary, escarole, olive oil, part-skim ricotta cheese, fine sea salt, black pepper, no-added-salt tomato paste

Directions:
Preheat oven to 500°F.
In a large (12-inch] skillet, combine 1/4 cup water, garlic and rosemary.  Bring to a boil.
Add escarole, large handfuls at a time, adding more to pan as each batch wilts.  Cover and cook until escarole is tender, about 5 minutes.  Drain.
In a small bowl, whisk together oil and remaining 2 tsp water.  Brush onto pizza shell and place it on baking sheet.  Bake for 5 minutes.
In a small bowl, stir together ricotta, salt and pepper.
Remove pizza shell from oven and reduce oven temperature to 375°F  Brush top of pizza shell with tomato paste.  Top with escarole and then spoonfuls of ricotta mixture.  Sprinkle with almonds.  Bake until crust is crisp and almonds start to brown, 3-5 minutes.  Cut into 8 wedges.
High-Altitude Pumpkin Bread


Ingredients:
eggs, sugar, vanilla, salt, baking powder, nutmeg, canned pumpkin puree, flour, baking soda, cinnamon, raisins

Directions:
Preheat oven to 350°F.
Beat oil, sugar, and eggs in large bowl until light and fluffy.
Add vanilla and pumpkin, mix until well blended.
Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Add to pumpkin mixture and beat on low speed until blended.
Stir in nuts and raisins if desired.
Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
Remove bread from pans and let cool on rack.
Southwest Corn and Cumin Salad


Ingredients:
whole kernel corn, roma tomatoes, cumin, oregano, green pepper, green onions, mayonnaise

Directions:
Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
Cool and refrigerate for at least 1 hour.
Spicy Party Pretzels
Category: appetizers-and-snacks
By K. Tansey

Who needs all the distractions offered by typical party mixes? It's the toasted, seasoned pretzels you really want! This recipe is simple, and particularly tasty when straight from the oven.

Ingredients:
1 cup vegetable oil
1 (1 ounce) package dry ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon ground cayenne pepper
1 (15 ounce) package mini twist pretzels

Directions:
Preheat oven to 200 degrees F (95 degrees C). In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture. Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 15 servings

Calories: 137.5
Fat: 14.6 g
Saturated fat: 2.3 g
Carbohydrates: 1.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 268.7 mg
Ethiopian Flat Bread (Injera)


Ingredients:
self-rising flour, whole wheat flour, cornmeal, active dry yeast, warm water

Directions:
Mix everything together to form a batter.
Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
Batter will be quite thin.
Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?] over medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 1/8-inch.
Do not turn over.
Injera does not easily stick or burn.
It is cooked through when bubbles appear all over the top.
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
Finished injera will be thicker than a crepe, but thinner than a pancake.
Pressure Cooker Pot Roast


Ingredients:
salt, pepper, onions, carrots, celery ribs, red wine, beef broth

Directions:
Brown meat in oil in pressure cooker., Add rest of ingredients and cook 40 minutes., at 15 pounds pressure.
Chicken Salad with Apples, Grapes, and Walnuts
Category: salad
By Jo Stinnett-Junkins

I had chicken breasts left over from a BBQ I had and decided to make a chicken salad. I couldn't find a recipe that I liked so I played around and came up with this. It is delicious!

Ingredients:
4  cooked chicken breasts, shredded
2  Granny Smith apples, cut into small chunks
2 cups chopped walnuts, or to taste
½  red onion, chopped
3 stalks celery, chopped
3 tablespoons lemon juice
½ cup vanilla yogurt
5 tablespoons creamy salad dressing (such as Miracle Whip®)
5 tablespoons mayonnaise
25  seedless red grapes, halved

Directions:
Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl. Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 servings

Calories: 307.3
Fat: 22.7 g
Saturated fat: 3.2 g
Carbohydrates: 10.8 g
Sugars: 7.3 g
Dietary fiber: 2.1 g
Protein: 17.3 g
Cholesterol: 41.5 mg
Sodium: 127.5 mg
Jasmine Rice-Stuffed Bell Peppers


Ingredients:
green peppers, olive oil, onion, garlic cloves, tomato sauce, fresh parmesan cheese, fresh ground black pepper, egg

Directions:
Preheat oven to 400°.
Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese (I always add more]; bake 3 minutes or until cheese melts (after this step I usually turn the oven to broil and watch carefully until the tops are browned and bubbly to my liking].
Peach Puzzle Pie


Ingredients:
all-purpose flour, white sugar, baking powder, table salt, unsalted butter, egg, dark brown sugar, table salt, water, vanilla extract

Directions:
Preheat oven to 400°F.
Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Fruited Barbecue Chicken


Ingredients:
tomato sauce, brown sugar, vinegar, onion, paprika, Worcestershire sauce, garlic powder, pepper, boneless skinless chicken breasts, mandarin oranges

Directions:
Combine all ingredients except chicken and oranges in slow cooker., Stir well, then add chicken breast pieces., Cover and cook on high for 4 hours., When you have 10-15 minutes before it is done, stir in oranges, and serve.
Cabbage Lasagna
Category: world-cuisine
By Ginn

A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.

Ingredients:
1 pound lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
½ cup grated carrots
4 ounces mushroom pieces
1 pound canned tomatoes
1 tablespoon dried basil
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon nutmeg
1 head cabbage
24 ounces low-fat cottage cheese
½ cup grated Parmesan cheese
1 tablespoon parsley
1 ½ teaspoons salt
1 teaspoon oregano
cooking spray
2 cups grated part-skim mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes. Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain. Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom. Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese. Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 235.2
Fat: 9.8 g
Saturated fat: 4.9 g
Carbohydrates: 13.5 g
Sugars: 7.8 g
Dietary fiber: 3.5 g
Protein: 23.6 g
Cholesterol: 46.6 mg
Sodium: 1018 mg
Warm Lamb and Couscous Salad With Pomegranate Molasses


Ingredients:
lamb backstraps, cumin, black pepper, salt, couscous, butter, tomatoes, green capsicum, preserved lemons, mint, olive oil, pomegranate molasses

Directions:
Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
Couscous:
Place couscous and butter in a medium bowl.
Pour boiling stock over the couscous.
Cover tightly and allow to soak for five minutes.
Fluff with a fork.
Allow to cool a little.
Add the finely diced tomato, capsicum, lemon and mint then set aside.
Lamb:
Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness].
Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
Greek yoghurt could also be offered at the table.