Lamb & Cous Cous Soup
- Number of Servings: 4
Ingredients
1 Tbl olive oil1 Tbl Moroccan seasoning1 onion, finely diced2 cloves garlic, finely chopped1l beef stock250g lamb fillet or backstrap (or left-over shredded roast)1/2 cup cous cous1 Tbl chopped fresh mint2 cups baby spinach
Place oil in a large non-stick frying pan. Add Moroccan seasoning, onion and garlic and cook for 1 minute. Add stock and bring to the boil. Reduce heat to simmer, add lamb and cook for 2 minutes.
Stir through cous cous, mint and spinach. Cook for a further minute or until lamb is just cooked then serve immediately.
Topped with a dollop of yoghurt if desired (not calorie counted).
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Stir through cous cous, mint and spinach. Cook for a further minute or until lamb is just cooked then serve immediately.
Topped with a dollop of yoghurt if desired (not calorie counted).
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 237.9
- Total Fat: 7.4 g
- Cholesterol: 40.6 mg
- Sodium: 530.6 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.6 g
- Protein: 20.9 g
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