Moroccan Lamb Casserole with Preserved Lemons
- 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