Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Use a slow cooker to simmer this hearty Moroccan-style lamb stew. Serve over hot couscous with a side of steamed green beans.

Holly Rudin Braschi
Recipe by Cooking Light March 2006

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup couscous, 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare tagine, combine the first 15 ingredients in an electric slow cooker. Cover and cook on low for 8 hours. Discard cinnamon sticks.

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  • Place 1/2 cup couscous on each of 8 plates. Top each serving with 1/2 cup lamb mixture, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Grill Power

Nutrition Facts

451 calories; calories from fat 37%; fat 18.7g; saturated fat 7.1g; mono fat 8.1g; poly fat 1.7g; protein 26.2g; carbohydrates 43.2g; fiber 3.6g; cholesterol 81mg; iron 3.3mg; sodium 515mg; calcium 52mg.
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