• Couscous With Seven Vegetables In The Fez Manner

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    • 1 c. Dry chickpeas soaked and peeled
    • 4 c. Couscous - (1 1/2 lbs)
    • 4 x Lamb shanks
    • 1 stk Butter
    • 4 Tbsp. Vegetable oil Salt to taste
    • 1 Tbsp. Freshly-grnd black pepper
    • 1 pch Saffron
    • 1/2 tsp Tumeric
    • 1/2 tsp Ginger
    • 1/4 tsp Nutmeg
    • 2 x Cinnamon sticks
    • 3 x Onions quartered
    • 6 x Cilantro sprigs tied together with
    • 6 x Parsley sprigs
    • 6 x Ripe tomatoes peeled, seeded, and quartered
    • 1 lb Carrots cut into 2" pcs
    • 1 lb Small white turnips quartered
    • 1 x Quince peeled, cored, and cubed
    • 1/2 lb Butternut squash peeled and cubed
    • 1 lb Zucchini quartered
    • 1 x Fresh warm chili pepper
    • 1 c. Raisins Smen (aged butter) or possibly butter


    1. In a saucepan cover chickpeas with water and cook, covered, till tender. Drain, cold and remove skins. In bottom of a couscousi, pre heat 5 Tbsp. of butter and oil over high heat till warm, add in lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 min. Add in 3 qts water and chickpeas and simmer, covered, 1 1/2 hrs. Cut meat into chunks, discarding bones. Add in carrots, turnips and quince to lamb broth and simmer 30 min.
    2. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer till tender.
    3. To lamb broth add in zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 min. Dot couscous with remaining butter during last 5 min of steaming.
    4. To serve, spoon couscous onto serving dish and toss with Smen or possibly butter. Spread out to create a large well in center. With a slotted spoon transfer meat and vegetables into well. Add in liquid removed squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth.
    5. This recipe yields 8 to 10 servings.

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