Summer is tomato time; be sure to try the new heirloom varieties. In winter, I usually find that Roma, or plum, tomatoes are the most flavorful. Oil-cured olives will add other notes, but use water-packed olives if you’re looking to cut back on fat. Make a quick broth with part of a bouillon cube. Purchase bouillon from health food stores for versions lower in sodium and other preservatives. An easy way to trim exactly the right amount from the bottom of an asparagus stalk is simply to grab an end in each hand and bend until it snaps. It will break at the point where the stalk becomes less woody.

　　

Ingredients

serves 2

　　Olive oil spray

　　1 shallot, or 1/2 small yellow onion, chopped

　　1/2 cup couscous

　　1/2 cup broth (preferably beef) or water

　　1/2 to 3/4 pound boneless lamb, cubed

　　Sea salt and freshly ground black pepper

　　1/2 teaspoon dried oregano

　　1 tablespoon chopped fresh parsley

　　2 or 3 garlic cloves, chopped

　　2 teaspoons grated lemon zest

　　1/2 cup pitted olives, halved

　　2 medium tomatoes, sliced 3/4 inch thick

　　10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the shallot in the pot. Pour in the couscous and add the broth. Stir to make an even layer.

　　

Step 4

Put the lamb on the couscous and lightly season with salt and pepper. Sprinkle with the oregano, parsley, garlic, and lemon zest. Add a layer of olives.

　　

Step 5

Lay the tomatoes on top followed by the asparagus.

　　

Step 6

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 908

　　

Step 8

Protein: 86g

　　

Step 9

Carbohydrates: 57g

　　

Step 10

Fat: 244g

　　

Step 11

Cholesterol: 244mg

　　

Step 12

Sodium: 138mg

　　

Step 13

Fiber: 6g

　　Glorious One-Pot Meals