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4 Serves
79 Mins
61 g
76 g
22 g
Using a sharp chef's knife, cut the lamb into uniform chunks and dice the onion.
Ingredients, vitamins, and health benefits
Lamb
Onion
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JapaneseVitamin E
3 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
115 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
594 mg / 1,250 mgPotassium
1110 mg / 4,700 mgSodium
1005 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
116 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat and brown the lamb pieces on all sides.
Add the diced onion and minced garlic to the Dutch oven, sautéing until softened and fragrant.
Stir in the salt and black pepper, then cover with water and simmer until the lamb is tender.
Steam the couscous over the simmering lamb broth until light and fluffy.
Vegetables (Onions, Tomatoes, Chickpeas)
Ras el hanout
Olive Oil
Garlic
Salt
Black Pepper
Hot Water
Couscous
Vitamin A
364 µg / 900 µgVitamin C
11 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
115 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
594 mg / 1,250 mgPotassium
1110 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
9
g50
g8
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Tunisian
Zinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
116 µg / 55 µgAlcohol
0 g