*  Exported from  MasterCook  Buster  *
 
                             COUSCOUS BEIDAOUI
 
 Recipe By     : www.bpe.com/travel/africa/morocco/couscous.html
 Serving Size  : 6    Preparation Time :
 Categories    : One-Dish Meals                   Moroccan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    3      pounds        lamb shanks -- or lamb shoulder
    4      medium        onions -- thinly sliced
   16      ounces        canned whole tomatoes
   20      sprigs        parsley -- washed & tied with
                         -- string
   10      sprigs        cilantro -- washed & tied with
                         -- string
    6      cups          water -- up to 8
    8                    Spanish saffron threads -- crushed
    2      teaspoons     ground ginger
    4      small         carrots -- cut into sticks
    4      small         turnips -- quartered
    1      pound         pumpkin -- or winter squash
    1      head          cabbage -- (small) quartered
    4                    zucchini -- unpeeled and
                         -- quartered
   15      ounces        canned garbanzo beans -- drained
                         salt -- to taste
                         pepper to taste
    1      pound         instant couscous
      1/4  cup           butter
      1/4  cup           raisins -- plumped in warm
                         -- water & drained
 
 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 200øF.  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.
 
 (serves 6 to 8)
 
 Notes: This particular couscous is popular in Casablanca.  The recipe was
 listed at: http://www.bpe.com/travel/africa/morocco/couscous.html
 
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