Lamb Steaks With Four Peppers And Nutty Couscous

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 8-ounce boneless lamb leg steaks or beef sirloin steaks

Salt and pepper

1/4 cup EVOO (extra-virgin olive oil)

1 red bell pepper, seeded and thinly sliced

1 green bell pepper, seeded and thinly sliced

1 cubanelle pepper, seeded and thinly sliced

4 cloves garlic, finely chopped

1 1/2 cups chicken broth

2 tablespoons butter

2 pinches ground cinnamon

1 10-ounce box couscous

1/4 cup slivered almonds, toasted

8-10 Peppadew peppers, chopped

1/4 cup hot pickled yellow peppers, chopped

1 handful chopped fresh flat leaf parsley

1 handful chopped fresh mint (if using lamb)

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