Lamb Fatteh with Asparagus
39g CARB
Serves 4
Hands On 10 min.
Total 30 min.
- 1 Tbsp. olive oil
- 1 medium onion, halved and sliced
- 4 cloves garlic, minced
- 12 oz. boneless lamb leg or beef sirloin steak, trimmed and cut into 2×½-inch pieces
- 1 14.5-oz. can 50%-less-sodium beef broth
- 1 cup whole wheat Israeli couscous
- ½ tsp. dried oregano, crushed
- ½ tsp. ground cumin
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 lb. thin asparagus spears, bias-sliced into 2-inch pieces
- ¾ cup chopped red sweet pepper
- Snipped fresh oregano (optional)
- Lemon wedges
1. In a 10-inch skillet heat oil over medium-high. Add onion; cook and stir 3 minutes. Add garlic; cook and stir 1 minute. Add lamb; cook 3 to 5 minutes or until browned on all sides. Stir in the next six ingredients (through black pepper). Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
2. Stir in asparagus and sweet pepper. Cover and simmer 3 to 5 minutes more or until vegetables are crisp-tender. Fluff lamb mixture lightly with a fork. Top with fresh oregano, if desired, and serve with lemon wedges.
PER SERVING (1½ cups each) cal 334, fat 9 g (3 g sat. fat), chol 54 mg, sodium 390 mg, carb 39 g (6 g fiber, 6 g sugars), pro 26 g
GLOBAL
This Middle Eastern dish uses whole wheat Israeli couscous as a more healthful option to the usual pita pieces.
