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

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<

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tunisian Couscous

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of