Couscous is a national dish in Morocco. There are hundreds ways to make this very versatile dish, ranging from couscous with vegetables, couscous with baby green figs, couscous with turnip greens, lentils, to couscous in a variety of salads. This featured dish is typical in southern Morocco.


INGREDIENTS
2 lbs lamb
1 tsp salt
1 tsp cumin
1 medium onion
3 cups vegetable broth or 3 cups of water
2 carrots, peeled
2 turnips, peeled
1 zucchini
1 can lentils drained
1 12 oz. or 15 oz. can tomato sauce
1 tsp cow ghee
1/2 tsp. turmeric
2 bay leaves
Pinch of saffron
Pinch of curry
2 cups couscous grains

PREPARATION
Double boiler needed for couscous to steam through.

Cut all veggies in strips.

In a large saucepan, sauté lamb, garlic and onion in vegetable oil until lamb is browned on high temp. Add vegetable broth and reduce temp to medium high. Add vegetable broth and bring to a boil. Transfer to a large pot and add carrots, turnips, simmer for 15 minutes. Lower heat and add zucchini and pepper. Cook 30 minutes. Add lentils, tomato sauce and spices. Cook till heated through add water to the pot as needed.

While cooking lamb and vegetables, in a large pan, mix 2 cups of couscous with 1 cup of water. Place steamer on top of the bottom pot for 15 minutes or till fully steamed through. Take steamer and thoroughly fluff couscous with spoon or hands. (be careful, it is hot)

Sprinkle couscous with water but do not saturate.Place in steamer and put back on the boiling pot. Repeat process twice and add vegetable oil and ghee on the third time.

Without a double boiler, use this (easy) method: In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve with vegetables on top.




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