Moroccan Cousous in the Fez Style

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READY IN: 3hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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