Try this Moroccan Lamb with Couscous recipe, or contribute your own.
Suggest a better descriptionCombine first 9 ingredients in a bowl, and stir well. Shape mixture into 32 (1/2-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned. Drain and pat dry with paper towels. Set aside, and keep warm. Wipe drippings from skillet with paper towels. Combine garlic powder and next 5 ingredients in skillet, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat, and set aside. Bring water to a boil in a large saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Stir in apricots and currants. Yield: 8 servings (serving size: 4 meatballs, 1 cup couscous, and 1/4 cup plus 2 tablespoons sauce). Recipe by: Cooking Light, June 1994, page 124 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 8 | ||
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Calories: 1005 | ||
Calories from Fat: 545 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.6g | 81 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 186.3mg | 57 % | |
Sodium 188.8mg | 7 % | |
Potassium 925.8mg | 24 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 56.4g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1005
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