Couscous with Lamb
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
618
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 White roll (from the day before)
- 500 grams Ground lamb
- 1 egg
- salt
- peppers
- 1 onion
- 2 garlic cloves
- 1 tsp finely chopped red chili peppers
- 6 Tbsps vegetable oil
- ½ bunch cilantro
- 250 grams Couscous (instant)
- 2 Tbsps butter
- 2 Tbsps cilantro
- Lime wedge (for serving)
Preparation steps
1.
Soak the bread in lukewarm water, squeeze it well, then mix with the meat, egg, salt and pepper. Chop finely and mix in half of the cilantro. Peel the onion and garlic, very finely chop, cook with the chili powder in 1 tablespoon of oil. Then mix with the meat. With damp hands, form small balls and cook on all sides briefly in the remaining oil. Then cook until done at 80°C (175°F) in the oven.
2.
Cook the instant couscous by pouring in 250 ml (approximately 1 cup) of hot water, then let stand for 5 minutes and loosen with a fork. Heat the butter in a pan, sauté the couscous briefly and season with salt and pepper. Place the meatballs on the couscous on a dish and sprinkle with cilantro. Garnish with the lime wedges.
