Prep 0 mins
Cook 30 mins
I came I saw I tweaked and it became this by the gutsygourmet.
- 1 cup dried garbanzo beans, soaked and peeled
- 4 cups couscous
- 4 lamb shanks (optional)
- 1⁄4 cup butter
- 4 tablespoons vegetable oil
- salt, to taste
- 1 tablespoon black pepper
- 1 pinch saffron
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 2 cinnamon sticks
- 3 onions, quartered
- 6 ripe tomatoes, peeled seeded quartered
- 1 lb carrot, cut into 2inch pieces
- 1 lb small turnip, quartered
- 1 quinces, peeled, cored and cubed
- 1⁄2 lb butternut squash, peeled and cubed
- 1 lb zucchini, quartered
- 1 fresh hot chili pepper
- 1 cup raisins
- I'm NOT fighting with this computer. Add 3 sprigs parsley and 3 sprigs cilantro tied together into this recipe.
- In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
- In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes.
- Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes.
- Dot couscous with remaining butter during last 5 minutes of steaming.
- To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth. Yield: 8 to 10 servings.