Couscous With Mixed Vegetables And Lamb Recipes

LAMB AND VEGETABLE RICE COUSCOUS

Steps:

• I use a couscousierre to make this dish. The directions will be written for this cooking method.
• Peel and quarter all of your vegetables. You can leave the skin on the zucchini and squash if you like.
• In the bottom of the couscousierre, add the lamb, potato, sweet potato, carrots, parsnips, tomato, serano pepper, squash and onion.
• Add enough liquid (water or broth) to cover the vegetables.
• Mix in all of the spices, and drop in the parsley bouquet.
• Turn the stove on medium high heat until it boils, and then reduce the heat to medium-low.
• Before steaming the couscous for the first time, spread the grains out in a large bowl and add 1/4 to 1/2 cup of salt water. Separate the grains with your fingers as much as possible. You may need to add more water, they really should be quite damp but not dripping liquid.
• Transfer the couscous to the top of the couscousierre and turn the stove temperature to high. Cover the top of the pot with a lid and leave alone for about 20 minutes.
• After 20 minutes, check the grains. If they feel dry then remove and pour back into the bowl you originally used. Add more of the salt water and continue the process the same way you did the first time, taking care to separate the grains as much as possible.
• Just as with traditional couscous you will steam and wet the grains 3 times.
• Before the third steaming, add the zucchini and chickpeas to the bottom. At this time check the liquid levels and add more if it is getting low.
• When the final steaming is complete, remove the top of the couscousierre and dump the grains onto a large serving plate. Separate the grains as much as possible.
• Use a large slotted spoon to remove the meat and vegetables and arrange on top of the couscous.
• Pour 1/2 of the remaining liquid over the top of the dish.
• Place the remaining liquid into smaller bowls so that those eating can add extra liquid to their liking.
• Serve with large spoons for eating!

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

COUSCOUS WITH VEGETABLES AND LAMB

Steps:

• Place the lamb, onion, ginger and turmeric in the bottom of a couscoussier or a large pot that can be fitted with a steamer. Add the butter or oil, season with salt and pepper and cook over medium heat about 5 minutes, stirring from time to time.
• Add 12 cups water, the tomatoes, saffron, cinnamon sticks and cayenne pepper. Bring to a simmer and cook, covered, for an hour.
• While the lamb mixture is cooking, place the couscous in a bowl. Gradually stir in 4 cups water, then drain. Spread the moistened couscous in a large flat pan or dish with sides. Allow the moist couscous to sit 10 to 15 minutes, then break up any lumps with a fork or your fingers.
• Remove the lid from the couscoussier or pot and place the perforated section or the steamer on top. Take a length of cheesecloth or other cloth, moisten it and fit it tightly around the seam between the two parts of the pot, to prevent steam from escaping. Spoon half the couscous into the top section and when the steam starts rising through it, add the remaining couscous. Steam, uncovered, for 15 minutes.
• Remove the top of the couscoussier and replace the cover on the bottom pot. Dump the steamed couscous back into the flat pan. Allow it to cool a few minutes, then gradually sprinkle it with a cup of cold water and season it with about 1/2 teaspoon salt, or to taste. Using your fingers, gently work the couscous to break up any lumps. Spread it evenly and allow it dry for up to an hour.
• Add the turnips, carrots and raisins to the pot. Tie the parsley and coriander together, and add them. Simmer, covered, for 45 minutes.
• After about 2 hours' cooking, the lamb should be tender. Cut the zucchini in half crosswise and cut each piece in half lengthwise. Add the zucchini to the pot, and follow with the pumpkin. Drain the chick peas, and add them. Check the seasonings in the pot. If necessary, add a little more water, enough to keep the ingredients covered with liquid.
• Replace the steamer top on the pot and wrap it again with the cloth. Rake the couscous once more, then return half of it to the steamer. When the steam begins to rise, add the remaining couscous. Steam, uncovered, 15 minutes. The couscous should be light, fluffy and tender.
• To serve, spoon half the couscous onto a large round platter. Make a well in the center. With a slotted spoon remove the pieces of lamb from the pot and pile them in the center. Top them with some of the vegetables. Mound the rest of the couscous over these ingredients. Then, place the remaining vegetables around the couscous and on top of it. Discard the parsley and coriander.
• Reheat the broth briefly, and spoon it into 1 or 2 bowls. Serve the couscous with the broth on the side and, if desired, hot pepper sauce.