Thai Lamb & Couscous Rolls the Editors of Publications International, Ltd.
Thai Lamb & Couscous Rolls
Makes 16 servings
|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|
- 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.
|Serving Size:||1 roll with 1 tablespoon yogurt sauce|
|Calories from Fat||16 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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