• 6 Ratings

Preserved lemons and a handful of golden raisins add sour and sweet elements to this couscous and lamb entree.




  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

517 calories, 29 g fat (12 g saturated fat, 3 g polyunsaturated fat, 12 g monounsaturated fat), 83 mg cholesterol, 657 mg sodium, 39 g carbohydrates, 5 g fiber, 9 g sugar, 25 g protein.


6 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2