Couscous Beidaoui
- 2 tablespoons olive oil
- 3 pounds lamb shanks
- 4 medium onions sliced
- 16 ounces tomatoes
- 20 sprigs parsley leaves
- 10 sprigs cilantro
- 6 cups water
- 2 teaspoons ginger ground
- 4 small carrots
- 4 small turnip
- 1 pound pumpkin
- 1 head cabbage quartered
- 4 each zucchini unpeeled
- 15 ounces chickpeas (garbanzo beans)
- 1 pound couscous
- 1/4 cup butter
- 1/4 cup raisins, seedless
- In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes.
- Add the onions, and cook until softened, another 5 minutes.
- Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil.
- Cook, covered for 15 minutes.
- Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin.
- Cook, covered, until pumpkin is tender, 30 to 35 minutes.
- Preheat oven to 200 degrees F.
- With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.
- Add the cabbage.
- Cook with the cover on until cabbage is tender, 25 to 30 minutes.
- Transfer to the oven and keep warm.
- Discard the parsley and cilantro.
- Add the zucchini and drained garbanzo beans.
- Simmer 10 minutes.
- Meanwhile, prepare couscous according to package directions.
- Add butter and fluff with a fork.
- To serve, mound the couscous on a serving platter.
- Top artfully with all the cooked vegetables.
- Surround with lamb pieces.
- Sprinkle with raisins.
- Serve with extra broth on the side.
olive oil, lamb shanks, onions, tomatoes, parsley, cilantro, water, ginger ground, carrots, turnip, pumpkin, cabbage, zucchini, chickpeas, couscous, butter, raisins
Taken from recipeland.com/recipe/v/couscous-beidaoui-44645 (may not work)