Name: Steamed Couscous with Lamb Onions and Almonds
Ingredients: 1 Recipe Steamed Couscous; 1 Recipe Moroccan Lamb Broth; 1 Recipe Glazed Onions; 1 Recipe Fried Almonds; 2 tb Butter

Notwithstanding what has been said, many Christians remain functional deists. They don’t deny that God exists or that there is a spiritual realm in which angels and demons are active. They simply live as if neither God nor spiritual beings of either sort have any genuine, influential, interaction with them. God isn’t dead, but He might as well be. Angels and demons might exist, but what does that have to do with my life?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Lamb, Meats	10	Servings

INGREDIENTS

1		Recipe Steamed Couscous
1		Recipe Moroccan Lamb Broth
1		Recipe Glazed Onions
1		Recipe Fried Almonds
2	tb	Butter

INSTRUCTIONS

1. Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and
Vegetables, Glazed Onions with Raisins, and Fried Almonds. Pour couscous
onto large flat serving dish with sloping sides and toss with butter. Use
fork to smooth out any remaining lumps. Form couscous into a large ring,
leaving a small opening in the center for the meat. Pour 3 cups reserved
broth over couscous. Cover and let stand 10 minutes.
2. Remove meat from broth and place in center opening. Scatter vegetables
over couscous. Spread glazed onions over meat and vegetables, then sprinkle
with almonds. Serve immediately. Leftovers can be stored in covered
container for up to 2 days. Reheat individual portions in microwave.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-11-95
(0003)

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