Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
698
Calories
34g
Protein
36g
Fat
61g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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 small onion, peeled and sliced
- light olive oil or vegetable oil
- 500 g quality shoulder or leg of lamb, diced into small pieces
- 1 clove garlic, peeled and crushed
- 1 red pepper, diced
- 1 teaspoon tomato puree
- 400 g tomato base sauce, or a 400g tin of plum tomatoes
- 400 ml water
- 2 sprigs fresh basil, shredded
- salt
- 125 g couscous
- 150 g organic vegetable stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes