Couscous with 7 vegetables in the fez manner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 4 | tablespoons | Vegetable oil |
| 4 | Lamb shanks | |
| pinch | Saffron | |
| 1 | tablespoon | Ground black pepper |
| ½ | teaspoon | Ground coriander |
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Ground allspice |
| 2 | Cinnamon sticks | |
| 6 | Cilantro and 6 parsley | |
| Sprigs tied together | ||
| 6 | Tomatoes, peeled., seeded | |
| And quartered | ||
| 3 | Onions, quartered | |
| 3 | quarts | Water |
| 1 | cup | Dried chick peas (soaked |
| Overnight and peeled) | ||
| 1 | pounds | Carrots peeled and cut into |
| 2 | Inch pieces | |
| 1 | pounds | Small white turnips, |
| Quartered | ||
| ½ | pounds | Butternut squash, peeled & |
| Cubed | ||
| 1 | Quince, peeled, cored and | |
| Cubed | ||
| 1 | pounds | Small zucchini, quartered |
| 1 | Fresh chili pepper | |
| 1 | cup | Raisins |
| 2 | tablespoons | Harissa |
| 4 | cups | Couscous, cooked |
Directions
In the bottom of a pot put the first 13 ingredients. Cover the pot and cook gently 10 minutes, stirring occasionally. Then add the water and peeled chick peas. Cover the pot and simmer 1½ hours. Then remove the meat with a slotted spoon and cut it away from the bone and into chunks, discarding the bones. Add the carrots, turnips, squash and quince to the pot and simmer until vegetables are almost tender, about 20 minutes. Then add the zucchini, chili pepper, and raisins. Simmer for 20 more minutes.
Put the meat and vegetables on a serving platter, surround it with the Couscous, mix the harissa in a bowl with 1 ½ to 2 cups of lamb broth, ladle harissa mixture on Couscous, and serve.
Yield: 6-8 servings
GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01