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
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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