TLC Cooking "Thai Lamb & Couscous Rolls"

Thai Lamb Couscous Rolls

Thai Lamb & Couscous Rolls

YIELD Makes 16 servings
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INGREDIENTS

5	cups water, divided
16	large napa or Chinese cabbage leaves, stems trimmed
2	tablespoons minced fresh ginger
1	teaspoon red pepper flakes
2/3	cup uncooked couscous
Nonstick cooking spray
1/2	pound lean ground lamb
1/2	cup chopped green onions
3	cloves garlic, minced
1/4	cup plus 2 tablespoons minced fresh cilantro or mint, divided
2	tablespoons reduced-sodium soy sauce
1	tablespoon lime juice
1	teaspoon dark sesame oil
1	cup plain fat-free yogurt

PREPARATION:

Place 4 cups water in medium saucepan; bring to a boil over high heat. Drop cabbage leaves into water; cook 30 seconds. Drain. Rinse under cold water until cool; pat dry with paper towels.
Place 1 cup water, ginger and red pepper in medium saucepan; bring to a boil over high heat. Stir in couscous; cover. Remove saucepan from heat; let stand 5 minutes.
Spray large skillet with cooking spray; add lamb, onions and garlic. Cook and stir over medium-high heat 5 minutes or until lamb is no longer pink. Remove lamb mixture from skillet; drain in colander.
Combine couscous, lamb mixture, 1/4 cup cilantro, soy sauce, lime juice and oil in medium bowl. Spoon mixture evenly down centers of cabbage leaves. Fold ends of cabbage leaves over filling; roll up. Combine yogurt and remaining 2 tablespoons cilantro in small bowl; spoon evenly over rolls. Serve warm. Garnish, if desired.

This recipe appears in: Thai

NUTRITIONAL INFORMATION:

Serving Size:	1 roll with 1 tablespoon yogurt sauce
Sodium	75 mg
Protein	4 g
Fiber	1 g
Carbohydrate	7 g
Cholesterol	7 mg
Saturated Fat	<1 g
Total Fat	1 g
Calories from Fat	16 %
Calories	53

DIETARY EXCHANGE:

Meat	1/2
Starch	1/2

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