Couscous Beidaoui
2 tablespoons olive oil 3 pounds lamb shanks -- or lamb shoulder 4 medium onions -- thinly sliced 16 ounces canned whole tomatoes 20 sprigs parsley -- washed & tied with -- string 10 sprigs cilantro -- washed & tied with -- string 6 cups water -- up to 8 8 Spanish saffron threads -- crushed 2 teaspoons ground ginger 4 small carrots -- cut into sticks 4 small turnips -- quartered 1 pound pumpkin -- or winter squash 1 head cabbage -- (small) quartered 4 zucchini -- unpeeled and -- quartered 15 ounces canned garbanzo beans -- drained salt -- to taste pepper to taste 1 pound instant couscous 1/4 cup butter 1/4 cup raisins -- plumped in warm -- water & drained In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes. Add the onions, and cook until softened, another 5 minutes. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes. Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30 to 35 minutes. Preheat oven to 200 SectionsAbout Us© Quench Magazine |