2346kj per serve.
Heat oil in a non stick pan, cook lamb and garlic for 3 minutes or until lamb has browned, stirring occasionally.
Add tomatoes, cumin, turmeric, stock and chickpeas. Bring to the boil, reduce heat to low, cook covered for 45 minutes or until lamb is tender. Stir in coriander and juice.
Meanwhile, combine couscous in a bowl with 1 cup boiling water. Cover and stand for 10 minutes, fluffing couscous with a fork. Serve lamb with couscous.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 411 | ||
Calories from Fat: 68 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 398.8mg | 14 % | |
Potassium 415.4mg | 11 % | |
Total Carbohydrate 67.7g | 20 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 63.9g | ||
Protein 16.2g | 23 % | |
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: 411
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