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

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

Tunisian Couscous

Ingredients

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