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Couscous Beidaoui grains, lamb, main dish, moroccan 2 tablespoon olive oil 3 lb lamb shanks or shoulder 4 medium onions, thinly sliced 16 oz can whole tomatoes 20 parsley sprigs, washed and 1 tied with string 10 cilantro sprigs, washed and 1 tied with string 6 8 c water 8 spanish saffron threads, 1 crushed 2 teaspoon ground ginger 4 small carrots, cut into sticks 4 small turnips, quartered 1 lb pumpkin or winter squash 1 small head cabbage, quartered 4 zucchini, peeled and 1 quartered 15 oz can garbanzo beans, drained 1 salt and pepper to taste 1 lb package instant couscous 1/4 cup butter 1/4 cup raisins plumped in warm 1 water and drained This particular couscous is popular in Casablanca. In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 min. Add the onions, and cook until softened, another 5 min. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 min. Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30-35 min. Preheat oven to 200F. With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven. Add the cabbage. Cook with the cover on until cabbage is tender, 25- 30 min. Transfer to the oven and keep warm. Discard the parsley and cilantro. Add the zucchini and drained garbanzo beans. Simmer 10 min. Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork. To serve, mound the couscous on serving platter. Top artfully with all the cooked vegetables. Surround with lamb pieces. Sprinkle with raisins. Serve with extra broth on the side. www.bpe.com/travel/africa/morocco/couscous.phpl Michael Loo From: Ian Hoare Date: 15 Mar 97 National Cooking Echo Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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