This is a print preview of "Middle Eastern Lamb Stew In A Crock Pot On Couscous" recipe.

Middle Eastern Lamb Stew In A Crock Pot On Couscous Recipe
by Global Cookbook

Middle Eastern Lamb Stew In A Crock Pot On Couscous
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  Servings: 4

Ingredients

  • 4 x garlic cloves quartered
  • 1 lb lean lamb cubed
  • 1 Tbsp. lemon pepper
  • 1/4 tsp salt
  • 1 med onion thinly sliced
  • 1 med green pepper cut into 2-inch-long thin strips
  • 1 x 28 oz can whole tomatoes and juice broken up into pcs
  • 1/2 c. dry red wine
  • 1 Tbsp. Worcestershire sauce
  • 2 x bay leaves
  • 1 tsp sugar
  • 1 tsp dry oregano leaves crushed
  • 1/2 tsp grnd coriander
  • 1/2 tsp grnd allspice
  • 1/2 tsp paprika
  • 2 c. fat-free chicken or possibly beef stock
  • 1/4 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 2 tsp extra-virgin extra virgin olive oil
  • 1 c. dry whole-wheat couscous

Directions

  1. Spray a large skillet with a nonstick vegetable cooking spray. Put the garlic in the skillet and cook over medium-high heat just till the garlic starts to sizzle. Add in the lamb and cook, stirring frequently till browned, about 2 to 3 min.
  2. Put the browned lamb and all other stew ingredients into a crockpot. Mix well and cook on low for 8 hrs.
  3. To make the couscous, put the stock, salt, pepper and extra virgin olive oil in a saucepan and bring to a boil. Stir in the couscous, cover tightly and allow to stand for 5 min, or possibly till all of the liquid is absorbed.
  4. To serve, divide the couscous into 4 large bowls and spoon the stew over the top.