| 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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