Recipe - Couscous Bytfaya

One fourth cup Vegetable oil
1 pound Boneless lamb; cut in 6
pieces
1 teaspoon Salt; or to taste
1 teaspoon Black pepper
One half teaspoon Turmeric
2 cup Water
1 cup Dried chick peas; soaked
overnight, drained and
skins peeled off
2 pound Large onions; cut in long
slices
1 cup White raisins
1 pound Couscous

Put the oil and lamb in the bottom of the couscousier and stir fry over
moderate heat for 5 minutes. Add the salt, pepper, turmeric and water.
Bring to a boil and simmer for 30 minutes. Add the chick peas, onions and
raisins and cook over low heat for 15 minutes.

At this time, prepare the couscous in the traditional manner rinsing and
steaming twice in the top of the couscousier while the stew cooks in the
bottom. Total cooking time for both the pasta and stew is 1 hour.

To serve, put the pasta in a large bowl and level it slightly. Sprinkle
about One half cup of the sauce over it. Do not overdo it as it will make the
pasta soggy. Toss well to mix. Excess sauce can be served separately.

Put the lamb pieces in the center of the pasta and arrange the onions,
raisins, and chick peas over everything.

Recipe by: Copeland Marks

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