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