Couscous With 7 Vegetables In The Fez Manner Recipe

Couscous With 7 Vegetables In The Fez Manner Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
5 tbsp: Butter,
4 tbsp: Vegetable oil,
4: Lamb shanks,
pn Saffron,
1 tbsp: Ground black pepper,
1/2 tsp: Ground coriander,
1/2 tsp: Tumeric,
1/2 tsp: Ginger,
1/2 tsp: Ground allspice,
2: Cinnamon sticks,
6: Cilantro and 6 parsley,
Sprigs tied together,
6: Tomatoes, peeled., seeded
And quartered,
3: Onions, quartered
3 quart: Water,
1 cup: Dried chick peas, (soaked
Overnight and peeled),
1 lbs: Carrots peeled and cut into,
2 Inch: pieces,
1 lbs: Small white turnips,
Quartered,
1/2 lbs: Butternut squash, peeled &
Cubed,
1: Quince, peeled, cored and
Cubed,
1 lbs: Small zucchini, quartered
1: Fresh chili pepper,
1 cup: Raisins,
2 tbsp: Harissa,
4 cup: Couscous, cooked

Directions:

In the bottom of a pot put the first 13 ingredients. Cover the pot
and cook gently 10 minutes, stirring occasionally. Then add the water
and peeled chick peas. Cover the pot and simmer

1 1/2 hours. Then remove the meat with a slotted spoon and cut it
away from the bone and into chunks, discarding the bones. Add the
carrots, turnips, squash and quince to the pot and simmer until
vegetables are almost tender, about 20 minutes. Then add the
zucchini, chili pepper, and raisins. Simmer for 20 more minutes.

Put the meat and vegetables on a serving platter, surround it with the
Couscous, mix the harissa in a bowl with 1 1/2 to 2 cups of lamb
broth, ladle harissa mixture on Couscous, and serve.

Yield: 6-8 servings

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Source from luhu.jp