I have been neglecting my Weight Watchers cook books of late (and the regime to a certain extent), but I realise if I am ever to lose my final half a stone I must get back to Weight Watchers recipes. I must take a stand and stay away from cupcakes/cakes/biscuits/ any naughty goodies. I was looking for perfect recipe to help reignite my need for low fat eating and as I love seasoning, spice and flavour I thought a rich sauce based dish was in order. I previously made some lamb koftas which are widely eaten in South Asia, the Middle East and North Africa and wanted to recreate the koftas with a low fat accompaniment.
Weight Watchers Cook Smart Entertaining cookbook has a recipe for Moroccan stew with couscous, which appealed to me due to the variety of spices and ingredients. The recipe in the book is a vegetarian stew but I decided the lamb koftas would make a perfect addition to this stew.
Here is how my stew turned out:
|Moroccan stew with couscous|
I was impressed with this meal and is only 450 calories per serving, perfect for me getting back on track with my healthy eating. This is a really simple stew and all the ingredients are cooked in one pot. I first started by cooking the carrots and onions.
Once cooked I added the meatballs and let to simmer on the stove for around thirty minutes.
|Lamb koftas added|
Ingredients - Serves 4
For the Lamb Koftas take a look at my previous blog post http://foodgloriousfoodx.blogspot.co.uk/search/label/Weight%20watchers%20nice%20and%20spicy.
For the stew
1 large onion, chopped
1 carrot, peeled and sliced thinly
2 teaspoons garlic puree
1 large green chili, de-seeded and chopped
2 teaspoons olive oil
1 teaspoon ground cumin
2 teaspoons ground coriander
1 tea spoon ground paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
400g can chopped tomatoes
1 courgette, chopped
400g chick peas, drained and liquid reserved
salt and freshly ground pepper
For the cous cous
200g dried couscous
400ml boiling water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1) First, start preparing the couscous. Put the couscous in a large bowl and pour over the boiling water. Season. Stir well and allow to cool, stirring occasionally with a fork to separate the grains.
2) For the stew, put the onion, carrot, garlic puree and chili into a large, lidded, non stick saucepan with the oil and 4 tablespoons of water. Heat this mixture until it starts to sizzle, and the cover the pan and simmer for 10 minutes.
3) Remove the cover and stir in the cumin, coriander, paprika, cinnamon and turmeric. Cook for 1 minute.
4) Add the canned tomatoes, courgette, chickpeas with the reserved liquid and seasoning. Bring the pan to the boil and simmer for about 5 minutes until the courgette is tender.
5) Meanwhile, cover the couscous and reheat it in the microwave for 5 minutes. When the couscous is piping hot, stir in the chopped hers.
Serve the couscous with the stew spooned on top.