Rating: 2 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0
Recipe by MyRecipes March 2010

Gallery

Ryan Benyi; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
6 hrs
chill:
1 hr
total:
7 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lamb, garlic, ginger, cinnamon, nutmeg and 1 tsp. salt in a large bowl. Cover and refrigerate for at least 1 hour, or up to

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  • Place lamb in a slow cooker; add carrots and 2 cups chicken broth. Cover and cook on low until lamb is fork-tender, about 6 hours.

  • In a large saucepan, bring remaining 2 cups broth and 1/2 tsp. salt to boil. Add couscous, stir, cover and remove from heat. Let stand 5 minutes, fluff with a fork, and transfer to a large serving bowl. Spoon lamb and skimmed juices over couscous and sprinkle with parsley. Serve immediately.

Nutrition Facts

295 calories; fat 5g; saturated fat 2g; protein 30g; carbohydrates 29g; fiber 3g; cholesterol 73mg; sodium 515mg.
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