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    You are in: Home / Recipes / Moroccan Vegetable Couscous With Lamb Shanks Recipe
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    Moroccan Vegetable Couscous With Lamb Shanks

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    10 mins

    1 hrs 5 mins

    Alskann's Note:

    Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan cover chickpeas with water and cook, covered, until tender.
    2. 2
      Drain, cool and remove skins.
    3. 3
      In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
    4. 4
      Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
    5. 5
      Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
    6. 6
      Cut meat into chunks, discarding bones.
    7. 7
      Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
    8. 8
      In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
    9. 9
      To lamb broth add zucchini, chili pepper, and raisins.
    10. 10
      Top with colander containing couscous, cover and steam 20 minutes.
    11. 11
      Dot couscous with remaining butter during last 5 minutes of steaming.
    12. 12
      To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
    13. 13
      Spread out to form a large well in center.
    14. 14
      With a slotted spoon transfer meat and vegetables into well.
    15. 15
      Add drained squash.
    16. 16
      Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.

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    Nutritional Facts for Moroccan Vegetable Couscous With Lamb Shanks

    Serving Size: 1 (629 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1323.7
     
    Calories from Fat 388
    29%
    Total Fat 43.1 g
    66%
    Saturated Fat 15.2 g
    76%
    Cholesterol 181.7 mg
    60%
    Sodium 326.6 mg
    13%
    Total Carbohydrate 161.5 g
    53%
    Dietary Fiber 20.6 g
    82%
    Sugars 33.0 g
    132%
    Protein 74.0 g
    148%

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