| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Lamb, Meats | 10 | Servings |
INGREDIENTS
| 1 | Recipe Steamed Couscous | |
| 1 | Recipe Moroccan Lamb Broth | |
| 1 | Recipe Glazed Onions | |
| 1 | Recipe Fried Almonds | |
| 2 | T | Butter |
INSTRUCTIONS
Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring, leaving a small opening in the center for the meat. Pour 3 cups reserved broth over couscous. Cover and let stand 10 minutes. Remove meat from broth and place in center opening. Scatter vegetables over couscous. Spread glazed onions over meat and vegetables, then sprinkle with almonds. Serve immediately. Leftovers can be stored in covered container for up to 2 days. Reheat individual portions in microwave. Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-11-95 (0003)
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 6.1mg
Sodium: 2.9mg
Potassium: 31.2mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: <1g
Protein: 2g