Moroccan Lamb Casserole with Preserved Lemons
6 1/4 ounce package (1-1/3 cups) Israeli couscous
cup finely chopped preserved lemons or 1 tablespoon finely shredded lemon peel
teaspoon ground cumin
cloves garlic, minced
teaspoon ground ginger
teaspoon ground cinnamon
pounds ground lamb or ground beef
medium carrots, chopped (1 cup)
medium onion, cut into thin wedges
14 1/2 ounce can diced tomatoes, undrained
cup golden raisins
teaspoon ground black pepper
cup sliced almonds, toasted
Snipped fresh cilantro
- 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.
- 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.
- 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)
- Per serving:
- 517 kcal cal.,
- 29 g fat
- (12 g sat. fat,
- 3 g polyunsaturated fat,
- 12 g monounsatured fat),
- 83 mg chol.,
- 657 mg sodium,
- 39 g carb.,
- 5 g fiber,
- 9 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet