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Lamb, Chickpea, & Vegetable Couscous

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Recipe

Lamb, Chickpea, and Vegetable Couscous recipe

 

Yield

16 servings

Prep

8 hrs

Cook

1 hrs

Ready

10 hrs

Ingredients

Amount Measure Ingredient Features
cup chickpeas (garbanzo beans)
dried
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3 tablespoons olive oil
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2 pounds lamb shoulder
lean, boneless
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½ cup white onion
chopped
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5 cups water
boiling
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3 tablespoons lemon juice
fresh
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½ cup tomatoes
ripe
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½ teaspoon cinnamon
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¼ teaspoon nutmeg
freshly grated
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1 bay leaves
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2 teaspoons mint leaves
crushed, dried
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1 teaspoon salt
or to taste
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¼ teaspoon black pepper
freshly ground
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4 medium carrots
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3 small turnip
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2 cups couscous
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3 small zucchini
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2 sweet bell peppers
italian sweet
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Ingredients

Amount Measure Ingredient Features
158 ml chickpeas (garbanzo beans)
dried
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45 ml olive oil
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907.2 g lamb shoulder
lean, boneless
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118 ml white onion
chopped
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1.2 l water
boiling
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45 ml lemon juice
fresh
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118 ml tomatoes
ripe
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2.5 ml cinnamon
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1.3 ml nutmeg
freshly grated
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1 each bay leaves
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1E+1 ml mint leaves
crushed, dried
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5 ml salt
or to taste
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1.3 ml black pepper
freshly ground
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4 medium carrots
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3 small turnip
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473 ml couscous
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3 small zucchini
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2 each sweet bell peppers
italian sweet
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Directions

Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl.

Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.

Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter.

Reduce the temperature to low and sauté the onions for 2 minutes, stirring frequently.

Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.

Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes.

Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into ¾ inch long segments and the turnips into ¾ inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes.

Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2 to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes.

Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat.

Slice the zucchini into 3-inch cuves and the peppers into ¼ inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes.

It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in step

Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid.

Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 22932% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 248mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 30g
Vitamin A 55% Vitamin C 84%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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