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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 463.5
  • Total Fat: 18.8 g
  • Cholesterol: 93.4 mg
  • Sodium: 1,098.0 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 38.9 g

View full nutritional breakdown of Lamb Tangine w/Couscous calories by ingredient
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Lamb Tangine w/Couscous

Submitted by: DAISYTRESA28


Number of Servings: 8

Ingredients

    2 tsp paprika
    1/4 tsp ground turmeric
    1/2 tsp ground cumin
    1/4 tesp cayenne pepper
    1 tsp ground cinnamon
    1 tsp kosher salt
    4 tbsp olive oil
    2-1/2 lbs lamb loin, cut into 1-1/2 inch pieces
    1 medium yellow onion, thickly sliced
    4 carrots, peeled into thin strips
    1 clove garlic, finely chopped
    1 tbsp grated fresh ginger
    Zext of 1/2 lemon, grated
    1 32-oz container low-sodium chicken broth
    1 10-oz box couscous
    1/4 cup fresh cilantro leaves, roughly chopped
    1/4 cup fla-leaf parsley leaes, roughly chopped
    3/4 cup kalamata olives, pitted & halved

Directions

-In a lg resealable plastic bag, combine the paprika, turmeric, cumin, cayenne, cinnamon, salt, & 2 tbsp of the oil.

-Add the lamb, seal & shake to coat

-Refrigerate for at least 1 hour & up to 12 hours

-Heat the remaining oil in a Dutch oven or lg pot over med heat

-add the onion & carrots & cook for 15 minutes

-Transfer to a plate

-Add some of the lamb to the pot & brown on all sides

-Transfer to a plate

-Repeat w/the remaining lamb

-Return the lamb to the pot along w/the onion & carrots

-Add he garlic, ginger, & zest & stir

-Add the broth & brin to a boil

-Stir in the couscous

-Remove from heat, cover, & set aside for 10-minutes

-Stir in the cilantro, parsley, & olives

-Divide among individual plates

Number of Servings: 8

Recipe submitted by SparkPeople user LTJ8282.






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