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Lamb & Vegetable Couscous
Lamb & Vegetable Couscous

Lamb & Vegetable Couscous

Portions 4 - 6
Preparation Time
Cooking Time

Ingredients

  • 60 ml (¼ cup) vegetable oil
  • 450 g (1 lb) diced boneless lamb shoulder
  • 4 chopped garlic cloves
  • 2 chopped onions
  • 3 chopped carrots
  • 3 fresh rosemary sprigs
  • Salt and pepper to taste
  • 500 ml (2 cups) semolina (couscous)
  • 15 ml (1 tbsp) olive oil
  • 625 ml (2 ½ cups) hot lamb broth
  • 15 ml (1 tbsp) olive oil
  • ½ bagde 750 g of Arctic Gardens Yin Yang Stir-Fry vegetables
  • 2 chopped garlic cloves
  • Juice of 1 lemon
  • Zest of 2 lemons
  • Salt and pepper

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. In a pan, brown the meat on each side in the oil. Add salt and pepper.
  3. Add the garlic, onions, carrots and rosemary. Cook for 2 minutes, put inan ovenproof dish.
  4. Poor water in the dish to cover the lamb and vegetables. Cover with foil and put in oven for 2 ½ hours.
  5. In a large bowl, mix couscous and vegetable oil. Add salt and pepper.
  6. Add broth. Cover and stir every 5 minutes.
  7. In a wok with heated oil, add the Yin Yang style Stir-Fry frozen mixed vegetables and garlic. Cook for 3 minutes
  8. Add the lemon juice and zest.
  9. Serve vegetables and lamb on couscous.

 

 

Nutrition Facts (per serving):

Calories: 540

Protein:  26 g

Fat:    21 g

Carbohydrate:  63 g

Fibre:   6 g

Sodium: 330 mg

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