Couscous With Seven Vegetables In The Fez Manner Recipe

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Servings: 8

Ingredients

Cost per serving $1.85 view details

Directions

  1. In a saucepan cover chickpeas with water and cook, covered, till tender. Drain, cold and remove skins. In bottom of a couscousi, pre heat 5 Tbsp. of butter and oil over high heat till warm, add in lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 min. Add in 3 qts water and chickpeas and simmer, covered, 1 1/2 hrs. Cut meat into chunks, discarding bones. Add in carrots, turnips and quince to lamb broth and simmer 30 min.
  2. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer till tender.
  3. To lamb broth add in zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 min. Dot couscous with remaining butter during last 5 min of steaming.
  4. To serve, spoon couscous onto serving dish and toss with Smen or possibly butter. Spread out to create a large well in center. With a slotted spoon transfer meat and vegetables into well. Add in liquid removed squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth.
  5. This recipe yields 8 to 10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 421g
Recipe makes 8 servings
Calories 828  
Calories from Fat 343 41%
Total Fat 39.29g 49%
Saturated Fat 22.6g 90%
Trans Fat 0.01g  
Cholesterol 91mg 30%
Sodium 337mg 14%
Potassium 1051mg 30%
Total Carbs 101.93g 27%
Dietary Fiber 13.8g 46%
Sugars 11.14g 7%
Protein 19.72g 32%
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