Recipe by Annacia
Said to be the national dish of Morocco. This recipe sounds wonderful. No times were given so I'm taking my best guess, please remember that it's only a guess and could be way off.
- 1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned)
- 4 cups couscous (1 1/2 pounds, not instant)
- 4 lamb shanks
- 1⁄2 cup butter
- 4 tablespoons vegetable oil
- salt (to taste)
- 1 tablespoon black peppercorns
- 1 pinch saffron
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 2 cinnamon sticks
- 3 onions, quartered
- 6 fresh cilantro stems (and 6 fresh parsley sprigs, tied together with the cilantro)
- 6 ripe tomatoes, peeled, seeded and 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
Directions See How It's Made
- 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 until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
- 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.