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Moroccan Lambzucchini Couscous



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Moroccan Lambzucchini Couscous

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Soak overnight:-the chickpeas in water the raisins in the sherry the lamb
in orange juice with garlic Simmer the chickpeas until tender, about 1 hr.

In a heavy kettle heat oil and brown lamb. Add vegetables and cook about 5
minutes. Add spices, almonds, wine, tomatoes and drained chickpeas and
simmer about 1/2 hr. Add raisins and sherry.

Serve over couscous, millet or kasha [buckwheat groats]. Submitted By JIM
WELLER On 02-21-95 (2007)

Ingredients:

1/2 c Dried chickpeas
3 1/2 c Water
1/2 c Raisins
1/2 c Dry sherry
3 lb Boneless lamb in 1" cubes
1 c Orange juice
4 Garlic cloves, minced
1/2 c Olive oil
1 md Onion, chopped
1 Carrot, chopped
2 Zucchini, coarsely diced
1 ts Coriander
1 ts Cumin
1 ts Cinnamon
1/4 ts Cloves
1/2 ts Pepper
1/4 ts Cayenne
1/2 c Blanched almonds, sliced
1/2 c Dry red wine
18 oz Can tomatoes, chopped &
-juice
1 lb Couscous, millet or kasha
2 tb Olive oil

Serves:

6 Servings

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