Couscous with Seven Vegetables
From bostonmargy 16 years agoIngredients
- I 20-oz can of cooked chick peas shopping list
- 2 lamb shanks or equivalent of lamb stew meat shopping list
- 1/4 cup clarified butter shopping list
- 2 chicken legs with thighs or 1 large chicken breast, bone-in shopping list
- 2 tsp salt shopping list
- 1 tsp freshly ground black pepper shopping list
- pinch of pulverized saffron shopping list
- 1/2 tsp ground turmeric shopping list
- 2 medium yellow onions, quartered shopping list
- 2 cinnamon sticks shopping list
- 1 small bundle each of fresh coriander and fresh parsley shopping list
- 4 - 5 red, ripe tomatoes shopping list
- 1 lb carrots shopping list
- 1 small or 1/2 large rutabaga shopping list
- 1 lb zucchini shopping list
- Handful of black raisins shopping list
- Prepared couscous (Near East brand) shopping list
- Tabasco or other hot sauce (optional) shopping list
How to make it
- 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.
People Who Like This Dish 3
- khenemet North Sydney, CA
- misslizzi Philadelphia, PA
- bostonmargy Arlington, MA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments