Recipe - Moroccan Lambzucchini Couscous

One half cup Dried chickpeas
3 One half cup Water
One half cup Raisins
One half cup Dry sherry
3 pound Boneless lamb in 1" cubes
1 cup Orange juice
4 Garlic cloves, minced
One half cup Olive oil
1 md Onion, chopped
1 Carrot, chopped
2 Zucchini, coarsely minced
1 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Cinnamon
One fourth teaspoon Cloves
One half teaspoon Pepper
One fourth teaspoon Cayenne
One half cup Blanched almonds, cut or sliced up
One half cup Dry red wine
18 ounce Can tomatoes, chopped &
juice
1 pound Couscous, millet or kasha
2 tablespoon Olive oil

Soak overnight:the chickpeas in water the raisins in the sherry the lamb
in orange juice with garlic Simmer the chickpeas until tender, about 1 hr.

In a heavy kettle heat oil and brown lamb. Add vegetables and cook about 5
minutes. Add spices, almonds, wine, tomatoes and drained chickpeas and
simmer about One half hr. Add raisins and sherry.

Serve over couscous, millet or kasha [buckwheat groats]. Submitted By JIM
WELLER On 022195 (2007)