Mediteranean Couscous
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
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
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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
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.
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.
Member Ratings For This Recipe
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