FLAVOURS OF THE WORLD
North African lamb with chickpeas and couscous
This recipe is filled with delicious, exotic flavours that are sure to please the senses.
Calorie Smart
Carb Smart
Developed by CanolaInfo.org
8 servings
40 minutes (prep: 15 mins / cook: 25 mins)
Time required
40 minutes
Carbohydrates
35 g/serving
Ingredients
- 1 large eggplant, cut into 1 inch (2.5 cm) pieces
- 1 lb (500 g) lamb leg, boned, trimmed and cut into 1/4 inch (0.6 cm) strips
- 1 ½ tbsp (20 mL) coriander seeds, crushed
- ½ tsp (2 mL) cumin seeds, crushed
- 1 tsp (5 mL) grated nutmeg
- ¼ tsp (1 mL) black pepper
- 3 tbsp (45 mL) canola oil
- 1-2 jalapeño peppers, seeded and finely chopped
- 2 tbsp (25 mL) grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp (5 mL) vinegar
- 6 Roma tomatoes, seeded and finely chopped
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
- 2 tbsp (25 mL) freshly chopped parsley
- 1 tbsp (15 mL) freshly chopped cilantro
- 4 cups (1 L) cooked couscous
- Calories 300
- Carbs 35 g
- Sugar 0 g
- Fibre 7 g
Directions
- Rub lamb strips with mixture of coriander, cumin, nutmeg, and pepper.
- In large nonstick skillet, heat 2 tbsp (25 mL) canola oil over medium high heat. Sauté lamb strips until cooked through, about 6 to 8 minutes.
- Add 1 tbsp (15 mL) canola oil to lamb in skillet. Add eggplant to lamb strips and cook for about 2 to 3 minutes. Add jalapeño peppers, ginger, garlic and cook for 1 minute. Add vinegar and tomatoes. Cover and let simmer over medium heat for 10 to 15 minutes. Stir once or twice during cooking time. Stir in chickpeas. Heat through. Stir in parsley and cilantro. Serve with couscous.
Per serving (1 of 8)
- Calories 300
- Protein 19 g
- Total fat 10 g
- Saturated fat 1.5 g
- Cholesterol 35 mg
- Carbohydrates 35 g
- Fibre 7 g
- Sugars 0 g
- Added sugars 0 g
- Sodium 210 mg
- Potassium 503 mg
© 2022 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.
