Couscous avec sept legumes

Yield: 6 Servings

Measure Ingredient
1 pounds Bonless lamb; cut into 6 pieces
¼ cup Vegetable oil
1 teaspoon Salt; or to taste
1 teaspoon Black pepper
½ teaspoon Turmeric
1 medium (1 cup) onion; cut into long slices (approx. 1 cup)
3 \N Whole tomato; peeled, sliced (about 1 pounds) 4 cups
1 pounds Carrot; quartered and cored
1 pounds White turnip; peeled, quartered
1 pounds Cabbage; cut in 6 pieces
½ cup Dried chick peas; soaked overnight in water and drained
1 pounds Zucchini; cut in 2\" cubes
1 pounds Butternut squash; unpeeld cut in 6 pieces
10 \N Sprigs flat-leaf parsley; tied in a bundle
1 small Fresh hot green chili; or to taste
1 pounds Couscous; steamed in traditional method

Put the lamb, oil, salt, pepper and turmeric in the bottom of the couscousier and stir fry over moderate heat for 5 minutes. Add the onion, tomatoes, and water and bring to a boil. Simmer for ½ hour.

Add vegetables in sequence, according to their degree of firmness. Begin with the carrot, turnip, cabbage, and chick peas, and cook for 15 minutes.

Now add the zucchini, butternut squash, parsley and chili pepper. Check to see that there is ample sauce and add 1 more cup of water. Adjust the salt and pepper. Cook until the meat and vegetables are tender, about ½ hour more.

To serve, put the cooked couscous (which should be steaded in the top of the couscousier while the stew cooks) in a large bowl and sprinkle with 1 cup of the sauce. Toss well to mix. Place the meat in the center and arrange the vegetables carefully over the meat. Put the parsley on the top of the pyramid with the chili pepper. Serve warm.

NOTES : This is the classic couscous of Morocco and is prepared all over the country. The fresh vegetable assortment can vary according to personal preference and does not necessarily have seven - there may be fewer - but with seven the variety is more interesting and flavorful.

Recipe by: Copeland Marks

Posted to recipelu-digest by SatinsBack <SatinsBack@...> on Feb 27, 1998

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