Couscous

Name: Couscous
Yield: 6 Servings.
Ingredients: 1 cup cooked fresh or canned chick-peas; ½ cup blanched almonds; 6 tablespoons hot pepper sauce; 4 pounds very lean leg of lamb, cut into 1½ to 2-inch cubes; ¾ cup butter, at room temperature; 7 cups water or lamb broth (see note); 7 cups water or lamb broth (see note); 1 pound couscous; 1½ pounds onions, cut into 1-inch slices; 5 (about 1 pound) white turnips, peeled and halved or quartered, depending on size; 3 carrots, scraped and quartered; 3 medium zucchini, trimmed and cut into 1-inch lengths; ½ cup raisins; Salt to taste; 1 teaspoon grated fresh ginger, or ½ teaspoon ground ginger; 1 teaspoon grated fresh ginger, or ½ teaspoon ground ginger; Freshly grated pepper to taste; 1 teaspoon crumbled stem saffron, or more to taste; ¼ teaspoon ground cinnamon; 3 cloves; ¼ teaspoon freshly grated nutmeg

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

¾ cup butter, at room temperature
4 pounds very lean leg of lamb, cut into 1½ to 2-

Stew
Dinner
Spicy
Breakfast

Method

It is best to use a specially made couscous cooker (couscoussière), although one can be improvised by placing a steamer with a perforated bottom or a colander over a kettle. The steamer must be close-fitting, however.
Melt ½ cup of the butter in a kettle and add the meat,