Ingredients for Spicy Lamb With Garlic Couscous
- Loin Lamb
- Chili
- 1 tsp ground cumin
- Garlic Clove
- Fresh Coriander
- Peas
- 200g couscous
- Chicken Stock
- Garlic Cloves
- 3 tbsp olive oil
- Low Fat Yogurt
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How to Make Spicy Lamb With Garlic Couscous
- In a bowl, whisk together 2 tbsp olive oil, 1 tbsp ras el hanout, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp cayenne pepper (or less, to taste), 1 tbsp lemon juice, and salt and pepper to taste.
- Add 500g lamb shoulder, cut into 2-inch cubes, to the marinade. Toss to coat and marinate for at least 30 minutes (longer is better!).
- While the lamb marinates, prepare the couscous: In a saucepan, bring 400ml water to a boil. Stir in 200g couscous, 1 tbsp olive oil, 2 cloves garlic (minced), 1/2 tsp salt. Cover, remove from heat, and let stand for 5 minutes.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated lamb and cook until browned on all sides.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the lamb is cooked through.
- Fluff the couscous with a fork. Stir in chopped fresh parsley (2 tbsp) and more salt and pepper to taste if needed.
- Serve the lamb over the garlic couscous. Garnish with extra parsley and a squeeze of lemon juice if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
123g
Carbs
21g
