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Moroccan Lamb Casserole with Preserved Lemons

Makes: 6 servings
Prep 30 mins Bake 350°F 30 mins
Moroccan Lamb Casserole with Preserved Lemons
Ingredients
  • 1 6 1/4 - 6 1/2 ounce 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 1/2 ounce 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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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