Thai Lamb & Couscous Rolls Recipe | Easy & Flavorful

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:

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.

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