Recipe

Hajar's Lamby Friday Food Couscous Recipe

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Ingredients

4 carrots, cut into chunks .
5 c boiling water .
1 c sliced white onions .
1 tsp cooking salt (or to taste) .
1 tsp fresh ground black pepper, rounded. I use a tsp not a measuring spoon. Do this to taste for flavor & heat .
2 lamb shanks or lamb necks, with a good bone in .
2/3 c dried garbanzo beans .
4 tbsps fresh lemon juice .
2 green sweet peppers .
3 ripe tomatoes .
1 tbsp vegetable oil .
3 small turnips, in chunks .
2 c couscous .
3 small zucchini, in chunks

Directions

Step #1 Soak the chickpeas overnight in four times their volume of water in a noncorrosive bowl.
Step #2 I said chickpeas, zaar says garbanzo beans! Here in Morocco Humus is the word for chickpeas.
Step #3 Heat the oil in a heavy-bottomed 5- to 7-quart pot.
Step #4 Lightly brown the lamb.
Step #5 on all sides over moderate heat.
Step #6 Transfer the meat to a warm platter.
Step #7 Reduce the temperature to low & saute the onions for 2 mins, stirring frequently.
Step #8 Add the lamb, salt, boiling water, lemon juice, tomatoes, & pepper.
Step #9 Stir, cover, & let simmer the mixture for 20 mins.
Step #10 6.
Step #11 Drain the chickpeas & stir them into the lamb mixture.
Step #12 Simmer the ingredients, covered, for 45 mins until chickpeas are tender.
Step #13 7.
Step #14 Begin this step 5 mins before step 6 is completed.
Step #15 Peel the carrots & turnips.
Step #16 Cut the carrots into 3/4-inch long segments & the turnips into 3/4-inch cubes.
Step #17 When step 6 is completed, stir these ingredients into the pot containing the lamb.
Step #18 Simmer, covered, for 15 mins or until veg.
Step #19 is very soft.
Step #20 No tender crisp here! 8.
Step #21 Begin this step as soon as the carrots & turnips start simmering in step 7.
Step #22 Put the couscous pellets in a 2- to 3-quart pan.
Step #23 Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets.
Step #24 Soak the pellets for 10 mins.
Step #25 9.
Step #26 Pour the couscous into a sieve, discarding the water.
Step #27 Return the couscous to its soaking pan.
Step #28 Slowly strain two c of the broth from the large pot into the couscous.
Step #29 Bring this mixture to a simmer.
Step #30 Cover up, & cook for 5 mins over low heat/flame.
Step #31 10.
Step #32 Chunk the zucchini into 3-inch pieces & the peppers into 1/4 inch-thick strips.
Step #33 When step 7 is completed, stir in the both ingredients & let simmer the mixture, covered, for 10 mins.
Step #34 11.
Step #35 It should be time to turn off the heat under the simmering couscous as soon as the zucchini-and-pepper mixture starts simmering in step 10.
Step #36 Fluff, cover the pan, & let it stand for 8 mins.
Step #37 Then pour off any remaining liquid.
Enjoy the Hajar's Lamby Friday Food Couscous recipe

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