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3 hours
Prep: 25 minutes
Cook: 10 minutes
803 calories per serving view nutrition facts
2 servings
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| 2 | cups | stock | |
| 3/4 | teaspoon | cinnamon | |
| 1/2 | teaspoon | ginger | ground |
| 1/2 | teaspoon | cumin | ground |
| 1/4 | teaspoon | turmeric | |
| 1 | cup | couscous | |
| 1 | medium | carrot | cut into 1/4 inch dice |
| 1 | small | red onion | cut into 1/4 inch dice |
| 1 | small | sweet red bell pepper | cut into 1/4 inch dice |
| 1 | small | cucumber | cut into 1/4 inch dice |
| 1 | small | granny smith apples | cut into 1/4 inch dice |
| 1/3 | cup | currants | |
| 2 | cups | chickpeas (garbanzo beans) | canned, rinsed and drained |
| 1/4 | cup | lemon juice | fresh |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric.
Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
Then fluff again, rubbing with your fingers to break up any lumps.
Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed.
Pour over the salad and toss well.
Cover and refrigerate for several hours or up to 3 days.
Season with additional salt, pepper and lemon juice to taste before serving
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1698mg | 71% |
| Total Carbohydrate 156.0g | 52% |
| Dietary Fiber 19.0g | 77% |
| Sugars 17.0g | |
| Protein 32.0g | 64% |
| Vitamin A | 129% | Vitamin C | 196% | |
| Calcium | 19% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
