Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box (10 ounces ) quick-cooking couscous
- 2 ¾ cups chicken broth
- ¼ cup freshly-squeezed lemon juice
- 2 tbsp hot pepper paste
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground coriander
- ¼ tsp freshly-ground cumin
- Olive oil
- 4 preserved lemon wedges
- 2 bay leaves
Directions
Combine liquids in a bowl. Set aside.
Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
Add liquid mixture and remaining ingredients. Bring to a boil , cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.