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Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale
A stunning main course for the holidays, this ginger-flavored leg of lamb, served with kale and red pepper flecked couscous, will win you accolades, even though it's easy to put together. The festive-looking couscous could be served on its own as a side with roast chicken.
Raghavan Iyer

Ingredients
Directions
Tips
Make Ahead Tip: Marinate the lamb (Steps 1-3) up to 24 hours ahead.
Tips
Equipment: Kitchen string
Tips
Tip: Israeli couscous is small, pearl-shaped pasta made from semolina flour (not to be confused with tiny-grained, quick-cooking couscous). Look for it near other Middle Eastern dry goods in well-stocked supermarkets or specialty foods stores. If you can't find it, orzo can be used as a substitute.
Nutrition Facts
Serving Size:
3 oz. lamb & 2/3 cup couscous Per Serving:
386 calories; protein 27.2g; carbohydrates 35.7g; dietary fiber 3.1g; sugars 2.9g; fat 13.9g; saturated fat 4.9g; cholesterol 72.7mg; vitamin a iu 1497.4IU; vitamin c 30.8mg; folate 37.9mcg; calcium 41.5mg; iron 2.8mg; magnesium 29.4mg; potassium 368.3mg; sodium 515.7mg; thiamin 0.1mg.
Exchanges:
2 starch, 1 vegetable, 3 medium-fat meat
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