MOROCCAN VEGETABLE COUSCOUS WITH LAMB SHANKS

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Moroccan Vegetable Couscous With Lamb Shanks image

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

Provided by Alskann

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 cup dried garbanzo beans, soaked and peeled (or you can use 2 cups canned)
4 cups couscous
4 lamb shanks
1/4 cup butter
4 tablespoons canola 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
fresh cilantro stem, and
parsley sprig, tied together
6 ripe tomatoes, peeled, seeded and quartered
1 lb carrot, cut into 2-inch 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
aged clarified butter (Smen-see Recipe #232878) or butter

Steps:

  • In a saucepan cover chickpeas with water and cook, covered, until tender.
  • Drain, cool and remove skins.
  • In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
  • Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
  • Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
  • Cut meat into chunks, discarding bones.
  • Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
  • 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 Ghee*, Smen** or 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, adjust seasoning to taste and moisten couscous and vegetables with broth.

Nutrition Facts : Calories 1323.8, Fat 43.2, SaturatedFat 15.2, Cholesterol 181.7, Sodium 326.7, Carbohydrate 161.6, Fiber 20.6, Sugar 33.1, Protein 74.1

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