Name: Moroccan Lambzucchini Couscous
Ingredients: 1/2 c Dried chickpeas; 3 1/2 c Water; 1/2 c Raisins; 1/2 c Dry sherry; 3 lb Boneless lamb in 1" cubes; 1 c Orange juice; 4 Garlic cloves, minced; 1/2 c Olive oil; 1 md Onion, chopped; 1 Carrot, chopped; 2 Zucchini, coarsely diced; 1 ts Coriander; 1 ts Cumin; 1 ts Cinnamon; 1/4 ts Cloves; 1/2 ts Pepper; 1/4 ts Cayenne; 1/2 c Blanched almonds, sliced; 1/2 c Dry red wine; 18 oz Can tomatoes, chopped & juice; 1 lb Couscous, millet or kasha; 2 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Lamb, African, Meats	6	Servings

INGREDIENTS

1/2	c	Dried chickpeas
3 1/2	c	Water
1/2	c	Raisins
1/2	c	Dry sherry
3	lb	Boneless lamb in 1" cubes
1	c	Orange juice
4		Garlic cloves, minced
1/2	c	Olive oil
1	md	Onion, chopped
1		Carrot, chopped
2		Zucchini, coarsely diced
1	ts	Coriander
1	ts	Cumin
1	ts	Cinnamon
1/4	ts	Cloves
1/2	ts	Pepper
1/4	ts	Cayenne
1/2	c	Blanched almonds, sliced
1/2	c	Dry red wine
18	oz	Can tomatoes, chopped & juice
1	lb	Couscous, millet or kasha
2	tb	Olive oil

INSTRUCTIONS

Soak overnight:-the chickpeas in water the raisins in the sherry the lamb
in orange juice with garlic Simmer the chickpeas until tender, about 1 hr.
In a heavy kettle heat oil and brown lamb. Add vegetables and cook about 5
minutes. Add spices, almonds, wine, tomatoes and drained chickpeas and
simmer about 1/2 hr. Add raisins and sherry.
Serve over couscous, millet or kasha [buckwheat groats]. Submitted By JIM
WELLER   On   02-21-95 (2007)

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