kuskus [north african]

Categories
Meat
Lamb
African
Jewish
Vegetable
Yield
6 servings
MeasureIngredient
6 tablespoons Margarine
3 pounds Lamb; lean; chopped
2 larges Onions; chopped
1 each Green Pepper; sliced
1 can Chick-peas; cooked
2 eaches Carrots; sliced
2 eaches Squash (green or yellow) cubed
2 eaches Tomatoes; cubed
1 teaspoon Ginger; powdered
  Salt & Pepper to taste
2 cups Chicken broth
1 cup Kuskus * (see note below)

DIRECTIONS:

Melt 4 tablespoons of margarine in a heavy pot. Brown the lamb on all sides and then remove. Add the onions to the margarine, saute for 10 minutes. Add the green pepper, and saute for a few minutes. Add the chick-peas, carrots, squash and tomatoes, and sprinkle with the ginger, salt and pepper. Return the meat to to the pot. Cover and stew gently until the lamb is done. Taste for seasoning.

Bring the chicken broth to a boil. Place the kuskus in a pot. Pour the boiling broth over the kuskus, stirring constantly. Cover the pot, and let it stand for 10 minutes. Add to the kuskus 2 tablespoons of margarine, and salt if needed. Put the kuskus in a strainer, and place strainer with the kuskus over the stew. Cover the pot, and keep warm until serving time. Serve the lamb stew over the kuskus.

* Semolina granules, available in Greek, Near Eastern and gourmet food stores.

SERVES 6

From: Jewish Cooking Around The World: Gourmet And Holiday Recipes By: Hanna Goodman

Posted By: S.Lefkowitz (S.S.Meine Kind) Submitted By SAM LEFKOWITZ On 11-04-94

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