Lamb stew part of new Weight Watchers book

“Weight Watchers New Complete Cookbook” includes some 40 slow cooker recipes, along with ideas for new basic methods for healthy eating.

The latest incarnation of this tome, from Wiley Publishing, will keep any cook busy for a while. It includes more than 500 recipes, with photos for most of them.

Here’s a sample recipe from the book:

North African Lamb and Squash Stew

From Weight Watchers New Complete Cookbook (Wiley, $29.99)

1 pound lean boneless lamb shoulder, trimmed and cut into 1 1/2-inch chunks

3 large garlic cloves, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

2 large carrots, cut into 1-inch chunks

1 large onion, chopped

2 large tomatoes, cut into 1-inch chunks

1 pound (1-inch chunks) peeled butternut squash

1 (14- 1/2 ounce) can reduced-sodium vegetable broth

1/2 cup frozen peas

8 small pimento-stuffed green olives, sliced

1/4 cup chopped fresh cilantro or mint

1 tablespoon lemon juice

2 cups hot cooked whole wheat couscous

Spray large nonstick skillet with nonstick spray and set over medium heat. Add lamb, in batches, and cook until browned on all sides, about 6 minutes per batch. Add garlic, cumin, salt and cayenne; cook 1 minute.

Put carrots and onion in 5- or 6-quart slow cooker. Add lamb and top with tomatoes and squash. Pour broth over. Cover and cook until lamb and vegetables are tender, 4-5 hours on high or 8-10 hours on low.

Stir in peas, olives, cilantro and lemon juice. Cover and cook on high 10 minutes. Serve with couscous.

Yield: 4 servings

Approximate nutrition per serving (1 1/2 cups stew and 1/2 cup couscous): 491 calories, 10 grams fat (4 grams saturated), 30 grams protein, 41 grams carbohydrate, 89 milligrams cholesterol, 10 grams dietary fiber, 9 grams sugar, 639 milligrams sodium.