6 Serves
106 Mins
48 g
57 g
16 g
Prepare the lamb and vegetables by chopping them into uniform pieces using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Lamb
Chickpeas
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LibyanVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
244 µg / 400 µgCalcium
208 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
207 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
1492 mg / 4,700 mgSodium
532 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
14 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat olive oil in the base of the couscoussier over the stove and brown the lamb pieces.
Add onions, garlic, and spices(salt, pepper) to the pot, sautéing until fragrant, then add water and simmer the meat until tender.
Add the carrots, zucchini, and chickpeas to the stew, and place the couscous in the top steamer section to cook over the steam.
Season the final dish with salt and pepper to taste before serving hot.
Mixed Vegetables
Extra Virgin Olive Oil
Onion
Garlic
Salt
Pepper
Water
Salt And Pepper
Couscous
Carrots
Zucchini
Vitamin A
1007 µg / 900 µgVitamin C
110 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
244 µg / 400 µgCalcium
208 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
207 mg / 420 mgPhosphorus
485 mg / 1,250 mgPotassium
1492 mg / 4,700 mgSodium
Fiber
14 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
37
g75
g23
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MoroccanZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgAlcohol
0 g