Title: Couscous Beidaoui
Categories: Entree Moroccan Lamb Grain
Yield: 8 Servings

2	tb	Olive oil
3	lb	Lamb shanks or shoulder
4	md	Onions, thinly sliced
16	oz	Can whole tomatoes
20		Parsley sprigs, washed and
		Tied with string
10		Cilantro sprigs, washed and
		Tied with string
6		8 c water
8		Spanish saffron threads,
		Crushed
2	ts	Ground ginger
4	sm	Carrots, cut into sticks
4	sm	Turnips, quartered
1	lb	Pumpkin or winter squash
1	sm	Head cabbage, quartered
4		Zucchini, peeled and
		Quartered
15	oz	Can garbanzo beans, drained
		Salt and pepper to taste
1	lb	Package instant couscous
1/4	c	Butter
1/4	c	Raisins plumped in warm
		Water and drained

This particular couscous is popular in Casablanca. In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 min. Add the onions, and cook until softened, another 5 min. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 min.

Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30-35 min. Preheat oven to 200F. With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.

Add the cabbage. Cook with the cover on until cabbage is tender, 25- 30 min. Transfer to the oven and keep warm. Discard the parsley and cilantro. Add the zucchini and drained garbanzo beans. Simmer 10 min.

Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork. To serve, mound the couscous on serving platter. Top artfully with all the cooked vegetables. Surround with lamb pieces. Sprinkle with raisins. Serve with extra broth on the side.

www.bpe.com/travel/africa/morocco/couscous.html Michael Loo

From: Ian Hoare Date: 15 Mar 97 National Cooking Echo Ä

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