Recipe - Couscous Avec Sept Legumes

1 pound Bonless lamb; cut into 6
pieces
One fourth cup Vegetable oil
1 teaspoon Salt; or to taste
1 teaspoon Black pepper
One half teaspoon Turmeric
1 md (1 cup) onion; cut into long
slices (approx. 1 cup)
3 Whole tomato; peeled, cut or sliced up
(about 1 pounds) 4 cups
1 pound Carrot; quartered and cored
1 pound White turnip; peeled,
quartered
1 pound Cabbage; cut in 6 pieces
One half cup Dried chick peas; soaked
overnight in water and
drained
1 pound Zucchini; cut in 2" cubes
1 pound Butternut squash; unpeeld
cut in 6 pieces
10 Sprigs flatleaf parsley;
tied in a bundle
1 small Fresh hot green chili; or to
taste
1 pound Couscous; steamed in
traditional method

Put the lamb, oil, salt, pepper and turmeric in the bottom of the
couscousier and stir fry over moderate heat for 5 minutes. Add the onion,
tomatoes, and water and bring to a boil. Simmer for One half hour.

Add vegetables in sequence, according to their degree of firmness. Begin
with the carrot, turnip, cabbage, and chick peas, and cook for 15 minutes.

Now add the zucchini, butternut squash, parsley and chili pepper. Check to
see that there is ample sauce and add 1 more cup of water. Adjust the salt
and pepper. Cook until the meat and vegetables are tender, about One half hour
more.

To serve, put the cooked couscous (which should be steaded in the top of
the couscousier while the stew cooks) in a large bowl and sprinkle with 1
cup of the sauce. Toss well to mix. Place the meat in the center and
arrange the vegetables carefully over the meat. Put the parsley on the top
of the pyramid with the chili pepper. Serve warm.

NOTES : This is the classic couscous of Morocco and is prepared all over
the country. The fresh vegetable assortment can vary according to personal
preference and does not necessarily have seven there may be fewer but
with seven the variety is more interesting and flavorful.
Recipe by: Copeland Marks

Posted to recipeludigest by SatinsBack SatinsBack@aol.com on Feb 27,
1998