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Spicy Lamb Couscous

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Betty Crocker Kitchens
Updated May 6, 2005
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North African flavors marinate tender lamb that you grill and serve with hot cooked couscous, the wheat-grain semolina served as a grain side dish in this part of the world.

Spicy Lamb Couscous

  • Prep Time 15 min
  • Total 4 hr 28 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 1/2 pounds lamb leg
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 garlic cloves, finely chopped
  • 3 cups hot cooked couscous
  • Red pepper sauce, if desired
  • 1/4 cup chopped fresh mint leaves

Instructions

  • Step 
    1
    Remove fat from lamb. Cut lamb into 1 1/2-inch cubes. Mix remaining ingredients except couscous, mint and pepper sauce in glass or plastic bowl. Add lamb; stir to coat with marinade. Cover and refrigerate 4 hours.
  • Step 
    2
    Set oven control to broil. Spray broiler pan rack with cooking spray. Remove lamb from marinade. Place lamb on rack in broiler pan. Broil with tops 5 inches from heat 6 minutes; turn. Spoon pan drippings over lamb. Broil about 7 minutes longer or until no longer pink in center.
  • Step 
    3
    Mix couscous and mint. Serve lamb over couscous. Serve with pepper sauce.

Nutrition

275 Calories
8 g Total Fat
28 g Protein
25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
80 mg
Sodium
460 mg
Potassium
390 mg
Total Carbohydrate
25 g
Dietary Fiber
2 g
Protein
28 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
14%
14%
Exchanges:
1 1/2 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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