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.

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