Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE LAMB. | 2. Trim off any fat. | 3. In a small bowl combine the chili, cumin, garlic and coriander. | 4. Rub the mix into the lamb, you can allow it to marinate for up to 4 hours but it isn't essential. | 5. Cook the lamb on a preheated, oiled grill plate until browned and cooked to your liking. | 6. Remove from grill, sprinkle with a little sea salt and cover to keep warm. | 7. FOR THE COUSCOUS. | 8. Combine the stock, garlic and peas in a medium saucepan and bring to the boil. | 9. Remove from the heat and stir in the couscous and oil. | 10. Cover and stand for about 5 minutes or until the liquid is absorbed. | 11. Fluff with a fork. | 12. TO SERVE. | 13. Slice the lamb, place on top of a mound of couscous and add a dollop of yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
loin lamb	2			-	-	-	-
chili	2 -3	teaspoons	chopped bottled	0.0	0.0	0.0	0.0
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
garlic clove	1		crushed	-	-	-	-
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
garlic clove	3		sliced	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
yogurt	1/2	cup	low fat	74.725	5.7085	4.2508	3.9812

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.