Lamb Stew for Couscous Dinner
2 cups couscous
1 tsp salt
4 lb lamb stew meat cut in cubes
Salt and pepper to taste
1/3 cup olive oil
2 large onions, sliced
3 medium zucchini, sliced
2 cloves garlic, chopped
2 green peppers, chopped
2 tomatoes, chopped
1 eggplant, chopped
4 cups beef or vegetable broth
1 6oz can tomato paste
¼ cup lemon juice
1 tsp turmeric
½ tsp allspice, ground
1 tsp cumin, ground
1 tsp ginger, ground
1 can (14.5 oz) chickpeas
- In the bottom of a couscousier or large stew pot, heat the oil. Season the lamb with salt and pepper and brown.
- Add the onions and garlic and allow to cook for 5 minutes.
- Add peppers, tomatoes, eggplant, zucchini to the pot.
- Mix broth, tomato paste, lemon juice and the turmeric and other spices and add to the pot. Bring to a boil and reduce heat to simmer.
- Prepare couscous by mixing with 1 tsp of salt in a large bowl. Add water by the spoonful and mix in a half cup or more until the couscous is thoroughly moist. Place in the top of the couscousier or in a colander and set on top of the stew pot. Cover.
- Cook for about 1 ½ hours, stirring both stew and couscous occasionally.
- Add one can of chickpeas and cook another 15 minutes.
When lamb is tender, serve stew in a bowl garnished with chopped fresh coriander (cilantro). Spread couscous on a platter with cinnamon, raisins, nuts, apricots or other garnish.
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