Recipe

Couscous With Seven Vegetables Recipe

	Bostonmargy / All my dishes 1 year, 10 months ago This is an adaptation of a Moroccan couscous recipe I found in Paula Wolfert's excellent "Couscous and Other Good Food From Morocco." This preparation of lamb, chicken and vegetables can be served over couscous or as a soup in its own right.... More Prep:45m Cook:180m Servings:8	Bostonmargy
	lamb vegetables couscous chicken soup spices mococco

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Ingredients

I 20-oz can of cooked chick peas

2 lamb shanks or equivalent of lamb stew meat

1/4 cup clarified butter

2 chicken legs with thighs or 1 large chicken breast, bone-in

2 tsp salt

1 tsp freshly ground black pepper

pinch of pulverized saffron

1/2 tsp ground turmeric

2 medium yellow onions, quartered

2 cinnamon sticks

1 small bundle each of fresh coriander and fresh parsley

4 - 5 red, ripe tomatoes

1 lb carrots

1 small or 1/2 large rutabaga

1 lb zucchini

Handful of black raisins

Prepared couscous (Near East brand)

Tabasco or other hot sauce (optional)

Directions

Heat butter in large stock pot. Quarter tomatoes and add to bottom of pot, then put in trimmed lamb and chicken. Add salt, pepper, saffron, turmeric, the onions, the cinnamon sticks and herbs. Cover and cook gently over low heat about 10 minutes, or until tomato expresses liquid. Add 3 - 4 cups water and simmer for two hours, covered.

Remove and strain stock through cheesecloth. De-bone and cut meat. Refrigerate overnight. The next day, remote solidified fat.

The next day, prepare vegetables: scrape carrots and rutabaga and cut into chunks. Cut zucchini and set aside. Heat up strained broth with meat and add carrots, rutabaga, raisins and chick peas. Simmer for 1/2 hour. Add zucchini, return to boil and cook for 10 minutes.

Prepare instant couscous per package directions and serve. You can also spice it up with Tabasco or other hot sauce, as desired.

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