lamb-vegetable-couscous

Lamb and Vegetable Couscous

Total time: 40 minutes

Serves 4

5.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Lamb shoulder, trimmed, cubed

¼ tsp - Salt

¼ tsp - Black pepper

1 tb - Vegetable oil

1 - Onion, diced

4 cloves - Garlic, minced

1 - Carrot, diced

2 stalks - Celery stalks, diced

1 - Red capsicum, diced

1 - Zucchini, diced

1 tsp - Ground cumin

1 tsp - Ground coriander

½ tsp - Ground cinnamon

½ tsp - Ground turmeric

2 cups - Chicken broth, low-sodium

1 cup - Couscous, uncooked, rinsed and drained

¼ cup - Fresh parsley

UTENSILS

Large pot, Chopping board, Knife

INSTRUCTIONS

1. Season the lamb meat with salt and pepper. Set aside for 15 minutes.

2. Heat the oil in a large pot over medium-high heat. Add the lamb cubes. Cook for 5-7 minutes until browned on all sides. Remove from pot and set aside.

3. In the same pot, add the onion and garlic. Cook for 3 minutes.

4. Add the carrot, celery, bell pepper and zucchini to the pot. Cook for 5 minutes until the vegetables are tender.

5. Stir in ground cumin, coriander, cinnamon and turmeric. Cook for another 2 minutes.

6. Return the cooked lamb cubes to the pot and add the chicken broth. Bring it to a boil.

7. Stir in the couscous and remove the pot from the heat. Cover and let stand for about 5 minutes until the couscous is tender and the liquid is absorbed. Fluff the couscous with a fork.

8. Adjust seasoning with salt and pepper if needed.

9. Garnish with fresh parsley. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 416g