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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 386.6
  • Total Fat: 11.7 g
  • Cholesterol: 41.5 mg
  • Sodium: 437.9 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.5 g

View full nutritional breakdown of Mediteranean Couscous calories by ingredient
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Mediteranean Couscous

Submitted by: ENTINEC

Introduction

This is a tasty and relatively quick dinner with lots of veggies. Israeli style couscous is bigger and firmer than Moroccan. It can usually be found in the Jewish foods section. This is a tasty and relatively quick dinner with lots of veggies. Israeli style couscous is bigger and firmer than Moroccan. It can usually be found in the Jewish foods section.
Number of Servings: 5

Ingredients

    1 box israeli couscous (250g)
    2 c low sodium chicken broth

    1 T olive oil
    2 medium onions, diced
    10 large mushrooms, diced
    1 small zucchini, chopped
    1 medium red or green pepper
    1 cup asparagus, chopped
    2 T pine nuts
    1/2 lb Lamb, trimmed and cubed
    Salt
    Pepper
    Oregano
    Lemon juice
    2 T fresh parsley ,or 2 t dried
    1/2 c feta, crumbled

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Directions

Chop all the veggies, trim and cube the lamb and set aside. In a medium pot, boil the broth and add the couscous to cook according to package instructions.

Heat a large sautee pan and the olive oil. Sautee onions and mushrooms for 3-5 minutes. When slightly soft, add zucchini and sautee 1-2 minutes more. Add pepper, pine nuts and season with salt, pepper and oregano. Sautee 1-2 minutes. Clear the center of the pan and add the cubed lamb, seasoning with salt and pepper. Toss the asparagus on top and stir until tender, 1-3 more minutes. Juice 1-2 lemons into the pan, according to taste. Snip 2-3 T fresh parsley into the mix, or use 2 t dried.

When couscous is done, pour into pan and mix together. Serve topped with crumbled feta.

You can use any veggies you want - these are just some that I like together.

Number of Servings: 5

Recipe submitted by SparkPeople user ENTINEC.






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Member Ratings For This Recipe

  • This was a nice weekday meal. I actually used some rare lamb roast leftovers. It would be improved with using a bit less couscous. The vegetable combination was excellent and they were not overcooked. - 4/12/07

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