Couscous With Seven Vegetables In The Fez Manner

The preacher may not mean to convey this, but his actions and words so strongly imply it that the listener cannot help but think that he must do something beyond merely believing if he is to be saved. Likewise, the one who does respond outwardly as instructed cannot help but assume that he has gained something of eternal importance by doing so, even though outward responses often reflect no corresponding inner reality. And when the meeting is over, the one who did not respond as invited cannot help but believe he has missed the “opportunity."” Most evangelists who favor the altar call method also strongly affirm the doctrine of sola fide (justification by faith alone). But the charge that their methods appear to contradict this doctrine cannot be easily dismissed. If nothing related to salvation is gained by a person's outward response to some form of altar call, then what is the reason for asking people to respond in these ways if they want to be saved? Are people saved by faith alone or are they not?

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Taste2	8	Servings

INGREDIENTS

1	c	Dried chickpeas, soaked and
		peeled
4	c	Couscous -, 1 1/2 lbs
4		Lamb shanks
1		Stick Butter
4	T	Vegetable oil
		Salt, to taste
1	T	Freshly-ground black pepper
1	pn	Saffron
1/2	t	Tumeric
1/2	t	Ginger
1/4	t	Nutmeg
2		Cinnamon sticks
3		Onions, quartered
6		Cilantro sprigs, tied
		together with
6		Parsley sprigs
6		Ripe tomatoes, peeled
		seeded
		And quartered
1	lb	Carrots, cut into 2" pieces
1	lb	Small white turnips
		quartered
1		Quince, peeled cored
		And cubed
1/2	lb	Butternut squash, peeled and
		cubed
1	lb	Zucchini, quartered
1		Fresh hot chili pepper
1	c	Raisins
		Smen, aged butter or butter

INSTRUCTIONS

In a saucepan cover chickpeas with water and cook, covered, until
tender. Drain, cool and remove skins. In bottom of a couscousi, pre
heat 5 tablespoons of butter and oil over high heat until hot, add
lamb, salt and spices, onions, herb sprigs and tomatoes and simmer,
covered, stirring occasionally for 10 minutes. Add 3 quarts water and
chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks,
discarding bones. Add carrots, turnips and quince to lamb broth and
simmer 30 minutes. Meanwhile, in a separate saucepan cover squash  with
broth from lamb stew and simmer until tender. To lamb broth add
zucchini, chili pepper, and raisins. Top with colander containing
couscous, cover and steam 20 minutes. Dot couscous with remaining
butter during last 5 minutes of steaming. To serve, spoon couscous
onto serving dish and toss with Smen or butter. Spread out to form a
large well in center. With a slotted spoon transfer meat and
vegetables into well. Add drained squash. Strain broth, correct
seasoning and moisten couscous and vegetables with broth. This recipe
yields 8 to 10 servings.  Recipe Source: TASTE with David Rosengarten
From the TV FOOD NETWORK -  (Show # TS-4670 broadcast 05-15-1998)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  05-23-1998  Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 404 Calories From Fat: 170 Total Fat: 19.4g Cholesterol: 30.5mg Sodium: 229.6mg Potassium: 910.6mg Carbohydrates: 55.6g Fiber: 7g Sugar: 20.9g Protein: 6.7g