Thai Lamb Couscous Rolls

Thai Lamb & Couscous Rolls

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

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

Dietary Exchange

Starch 1/2
Meat 1/2

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