Lamb with vegetables over couscous. |
I was looking for a one dish meal the other day so I thumbed through my recipes and found this recipe for Lamb Couscous. I usually make the full recipe and freeze what we don't eat. It freezes quite well. It's easy to get a quick meal by grabbing a container from the freezer and heating it. Couscous, which we almost always have on hand, can be prepared in about 5 minutes.
Lamb Couscous with
Vegetables
Ingredients:
2 tablespoons olive oil
¾ lb boneless lamb stew meat
2 cups cubed zucchini
1 cup cubed rutabaga (yellow turnip)
½ cup chopped carrot
1 cup chopped onion
3 cloves garlic minced
1 cup low sodium chicken broth
4 tablespoons raisins
1 teaspoon ground ginger
1 ½ teaspoons ground cumin
¾ teaspoon ground coriander
Fresh ground pepper to taste
2 (15 ounce) cans low sodium chick peas drained
1 (14.5 ounce) can no-salt-added tomatoes undrained
1 ½ cups water
1 cup uncooked couscous
Preparation:
Heat 1 tablespoon oil in large pot over medium heat. Dredge lamb stew meats in flour to coat. Brown meat and then set aside.
Brown lamb that has been dredged in flour. |
Add 1 tablespoon oil to pot . Add zucchini, onion, carrot, garlic and
rutabaga. Saute for 5 minutes.
Vegetables ready to be sauteed. |
Stir in chicken broth, lamb, spices, tomatoes, and
chickpeas.
Add chicken broth, spices, lamb, tomatoes, and chickpeas and simmer covered. |
Cover, reduce heat, and
simmer for 10 minutes or until tender, stirring occasionally.
While the lamb stew simmers, prepare couscous. Bring water to a boil in saucepan; gradually
stir in couscous. Remove from heat,
cover and let stand for 5 minutes. Fluff
with a fork.
Serve stew over couscous.
Yields 6 servings. (1
cup stew, ½ cup couscous)
We each had a serving, and there are four more servings in the freezer ready for a cold winter day.
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