Couscous with Lamb and Seven Vegetables
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | cup | Chickpeas |
| 4.00 | lb | Lamb shoulder , boneless, cut into 2 inch cubes |
| 4.00 | x | Onions , chopped |
| 1.00 | tbsp | Salt |
| 1.00 | tbsp | Black Pepper , ground |
| 1.00 | tbsp | Ginger, ground |
| 0.30 | tsp | Saffron threads, crushed |
| 0.75 | cup | Butter , unsalted |
| 2.50 | qt | Knorr Ultimate Vegetable vegetarian Base, prepared |
| 2.00 | lb | Carrots , 2 inch bias cut |
| 2.00 | lb | Turnips , 2 inch dice |
| 2.00 | lb | Pumpkin , 2 inch dice |
| 2.00 | lb | Zucchini , 2 inch dice |
| 6.00 | Tomatoes, red vine , peeled, diced | |
| 1.00 | cup | Raisins |
| 3.00 | tbsp | Harissa, prepared in tube or jar |
| 10.00 | cup | Couscous , prepared |
Preparation
1.If using dry chickpeas, cook according to the package directions. If using canned chickpeas, drain and rinse well.
2. In a large tagine pot or heavy pot, combine lamb, onions, salt, pepper, ginger, saffron, and butter. Mix together and add prepared vegetable base to cover by 2 inches. Bring to a boil, reduce heat, cover and simmer for 1 hour. Add the chickpeas and all the vegetables except the zucchini. Cover and continue to simmer for another 20 minutes.
3. Add the zucchini, and raisins and cook until all the vegetables and meat are tender, about 15-20 minutes.
To Serve:
Fluff couscous with a fork making sure it is all broken up. Pile couscous in a warm serving platter or in a tagine dish making a well in the center. Using a slotted spoon, lift the meat and vegetables from the pan juices and arrange them in the middle of the couscous. Adjust the seasonings in the remaining juices and spoon over the meat and vegetables. Whisk together the harissa and 1 cup of water. Serve on the side.
To make Harissa:
Combine 3 T. cayenne, 1/2 cup ground cumin and 1 cup olive oil in a mortar and grind with a pestle until a paste is formed. Add salt to taste and up to 4 tsp. ground caraway seed.
