Name: Moroccan Couscous
Ingredients: 1 kg Lean lamb meat -or-; 500 g Lamb -and-; 250 g Beef -and-; 1/2 Chicken; 2 Onions (minced ); 60 g Chick peas (soaked over night); 2 White turnips (in quarters); 2 lg Carrots, sliced; 2 ts Olive oil; Salt; Black pepper; 1/4 ts Ground ginger (to taste); 1/4 ts Saffron (to taste); 500 g Couscous (or more); 60 g Raisins (up to 120); 3 Zucchini, sliced -or-; 1/4 Pumpkin, diced; 120 g Thick beans; 2 Tomatoes; 2 tb Minced parsley; Cayenne or chili pepper; 1 ts Paprika; 2 tb Butter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Moroccan		1	Servings

INGREDIENTS

1	kg	Lean lamb meat -or-
500	g	Lamb -and-
250	g	Beef -and-
1/2		Chicken
2		Onions (minced )
60	g	Chick peas (soaked over night)
2		White turnips (in quarters)
2	lg	Carrots, sliced
2	ts	Olive oil
		Salt
		Black pepper
1/4	ts	Ground ginger (to taste)
1/4	ts	Saffron (to taste)
500	g	Couscous (or more)
60	g	Raisins (up to 120)
3		Zucchini, sliced -or-
1/4		Pumpkin, diced
120	g	Thick beans
2		Tomatoes
2	tb	Minced parsley
		Cayenne or chili pepper
1	ts	Paprika
2	tb	Butter

INSTRUCTIONS

Put meat, onions, chick peas, turnips and carrots in a pan, cover with
water. Add oil and pepper. Season with ginger and saffron to taste. Boil
for about 1 hour. Add salt when chick peas are soft.
Make couscous (follow instructions on the package).
Add raisins, beans zucchini, tomatoes and parsley to the stew and boil for
another 1/2 hour.
Take out one cup of the sauce and stir in cayenne/chili pepper and paprika
powder. Return to Stew.
Posted to rec.food.recipes by ukgk@ibm3090.rz.uni-karlsruhe.de (Marcus
Braeuhaeuser)  on Aug 24, 93.

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