Serves: 4
Total Calories: 1,191

KABOBS
1 pound boneless lean leg of lamb, cut into 1 1/2-inch pieces
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano leaves
1/2 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon pepper
2 large garlic cloves, minced
1 green or red bell pepper, cut into 1 1/2-inch pieces
COUSCOUS
1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth with 1/3 less sodium
1 carrot, grated
1 cup uncooked couscous

1. In medium bowl, combine lamb, lemon juice, oregano, cumin, salt, pepper and garlic toss to coat. Cover let stand 15 minutes at room temperature to marinate.

2. Thread lamb and bell pepper pieces onto four 10 to 12-inch metal skewers. Discard marinade. Broil 4 to 6 inches from heat for 6 to 10 minutes, turning once, or until lamb is of desired doneness.

3. Meanwhile, in medium saucepan, combine broth and carrot. Bring to a boil. Remove from heat add couscous. Let stand 5 to 8 minutes or until liquid is absorbed. Serve kabobs with couscous.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 330 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 65 mg 22% * Sodium: 370 mg 15% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 28 g * Vitamin A: 100% * Vitamin C: 25% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 1/2 Lean Meat or 2 1/2 Carbohydrate, 2 1/2 Lean Meat

Nutritional Facts:

Serves: 4
Total Calories: 1,191
Calories from Fat: 207

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