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Lamb Fatteh with Asparagus

  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins to 20 mins
  • Stand: 5 mins


  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 4 cloves garlic, minced
  • 12 ounces boneless lamb leg or beef sirloin steak, trimmed and cut into 2x1/2-inch pieces
  • 1 14 1/2 ounce can 50% less sodium beef broth
  • 1 cup whole wheat Israeli couscous
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound thin asparagus spears, bias-sliced into 2-inch pieces
  • 3/4 cup chopped red sweet pepper (1 medium)
  • Snipped fresh oregano
  • Lemon wedges


  1. In a large skillet heat oil over medium-high heat. Add onion; cook and stir for 3 minutes. Add garlic; cook and stir for 1 minute. Add lamb; cook for 3 to 5 minutes or until brown on all sides.
  2. Stir in broth, couscous, oregano, cumin, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
  3. Stir in asparagus and red pepper. Cover and simmer for 3 to 5 minutes more or until vegetables are crisp-tender. Fluff lamb mixture lightly with a fork. Sprinkle with oregano and serve with lemon wedges.

Nutrition Facts (Lamb Fatteh with Asparagus)

  • Per serving:
  • 334 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 54 mg chol. ,
  • 390 mg sodium ,
  • 39 g carb. ,
  • 6 g fiber ,
  • 6 g sugar ,
  • 26 g pro.

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