Tunisian Couscous

Name: Tunisian Couscous
Yield: 8 to 10 servings
Ingredients: 6 turnips, cut into pieces; ½ cup water; 1 tablespoon caraway seeds, crushed in a mortar; 3 quarts Lamb Stock; 6 small white onions; 3 or 4 hot red peppers, crushed; ½ teaspoon ground cuminseed, or more; 1 cup dried chick-peas; 1 cup olive oil; ½ small head of cabbage, cut into wedges; 1 teaspoon salt; 1 large green pepper, seeded and cut into strips; 2 small zucchini, sliced; ½ teaspoon freshly ground black pepper; 12 carrots, cut into pieces; 2 cups cracked wheat (couscous); 3 to 4 pounds cubed leg of lamb; 2 garlic cloves, finely minced; 1 can (6 ounces) tomato paste

Preparation info

8 to 10
servings

Difficulty
Complex

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 cup dried chick-peas
3 to 4 pounds cubed leg of lamb
1 cup<

Stew
Main course
Spicy

Method

Soak the chick-peas in water overnight. Drain.
Place the lamb cubes, olive oil, salt, black pepper and tomato paste in a large deep kettle or in the bottom part of a large steamer. Cook for ten to fifteen minutes over medium heat, stirring occasionally.
Add the garlic, stock, caraway seeds, hot peppers, cuminseed and drained chick-pe