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 Morrocan - Omar's Couscous
adapted from Couscous and Other Good Food from Morocco by Paula Wolfert
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Description
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Ingredients
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- 1 Can Chickpeas
- 5 Medium Onion -- Sliced
- 2 Pounds Lamb -- Cubed
- 2 Pinches Saffron
- 1/2 Teaspoon Turmeric
- 1/2 Cup Butter
- Salt And Pepper -- To Taste
- Cinnamon -- To Taste
- 5 Medium Carrot -- Chopped
- 2 Small Zucchini -- Sliced
- 1 Can Tomatoes -- Chopped
- 4 Cups Couscous -- Cooked
- 1/2 Teaspoon Ginger
- 1/4 Cup Sugar
- 4 Sprigs Parsley -- Chopped
- 4 Sprigs Cilantro -- Chopped
- 3 Tablespoons Olive Oil
- 1 Cup Almonds -- Optional
- 1 Quart Beef Broth
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Directions
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Place lamb, onions, saffron, butter and tumeric in a large stock pot, cover with broth and bring to a simmer. Simmer for 1 hour. Add ginger, sugar, cinnamon, salt, and pepper. Simmer for 10 minutes. Add tomatoes, parsley and cilantro. Simmer for 10 minutes. Add carrots and chickpeas. Simmer for 20 minutes. Drizzle with olive oil and serve over couscous.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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