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Morrocan   -   Couscous Marrakesh   adapted from The African Cookbook by Bea Sandler

Description
Ingredients
  • 1 Pound Couscous -- Cooked
  • 1 Medium Onion -- Chopped
  • 1 Teaspoon Coriander
  • 1 Tablespoon Salt
  • 1 Teaspoon Crushed Red Pepper
  • 1/2 Teaspoon Saffron
  • 1 Teaspoon Cumin
  • 3 Tablespoons Olive Oil
  • 2 Pounds Lamb -- Cubed
  • 2 Quarts Beef Broth
  • 2 Pounds Chicken -- Cubed
  • 3 Medium Carrot -- Chopped
  • 2 Medium Green Bell Pepper -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 1 Medium Yellow Squash -- Sliced
  • 12 Ounces French-Style Green Beans
  • 2 Cans Chickpeas
  • 1/2 Cup Parsley -- Chopped
Directions Combine onions, coriander, salt, red pepper, saffron, cumin and oil. Saute for 5 minutes. Add lamb and broth. Bring to a boil and simmer for 30 minutes. Add chicken and simmer for 20 minutes. Add carrots, bell pepper, tomatoes, squash, green beans, and chickpeas. Simmer for 15 minutes. Sprinkle with parsley and serve over couscous.
Serves 4
Time to Make 0:00



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