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Moroccan Lamb Casserole with Preserved Lemons
Ingredients
- 1 6 1/4 - 6 1/2ounce package (1-1/3 cups) Israeli couscous
- 1/3 cup finely chopped preserved lemons or 1 tablespoon finely shredded lemon peel
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 1/2 pounds ground lamb or ground beef
- 2 medium carrots, chopped (1 cup)
- 1 medium onion, cut into thin wedges
- 1 14 1/2ounce can diced tomatoes, undrained
- 1/4 cup golden raisins
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sliced almonds, toasted
- Snipped fresh cilantro
Directions
1. Preheat oven to 350 degrees F. Cook couscous according to package directions. Meanwhile, in a small bowl, combine preserved lemons, cumin, garlic, ginger, and cinnamon. Set aside.
2. In a large skillet, cook ground meat, carrots, and onion over medium heat until meat is brown. Drain off fat. Stir in cooked couscous, lemon mixture, tomatoes, raisins, salt, and pepper.
3. Transfer mixture to an ungreased 2- to 2-1/2-quart casserole. Bake, covered, about 30 minutes or until heated through. Sprinkle with almonds and cilantro. Makes 6 servings.
Nutrition Facts
(Moroccan Lamb Casserole with Preserved Lemons)
- Servings Per Recipe 6,
- cal. (kcal) 517,
- Fat, total (g) 29,
- chol. (mg) 83,
- sat. fat (g) 12,
- carb. (g) 39,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 5,
- sugar (g) 9,
- pro. (g) 25,
- vit. A (IU) 3644,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 657,
- Potassium (mg) 531,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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