Recipe - Israeli Embassy Chicken Soup

1 pound Lamb, cubed
1 Onion, minced
One half cup Tomato sauce
3 Tomatoes, peeled and chopped
3 cup Water
salt and pepper to taste
1 Bouquet garni
One half Cabbage, shredded
3 Turnips, minced
3 Green onions, cut or sliced up
1 Sweet potato, minced
1 One half pound Millet couscous

Saute meat with onion. When brown, add tomato sauce and the tomatoes. Add
water, salt, pepper, bouquet garni. Bring to a boil. Add vegetables.
Simmer 1 hour. Remove meat and vegetables and bouquet garni. Add the
couscous to the sauce, simmer until thoroughly cooked. Serve hot with meat
and vegetables.

From "The Joys of Jewish Cooking," by Stephen and Ethel Longstreet Posted
by Hilde Mott 2/1/95 Submitted By JIM WELLER On 041095 (2114)