Recipe for Moroccan Lamb-Zucchini Couscous


1/2 cup dried chickpeas
3 1/2 cup water
1/2 cup raisins
1/2 cup dry sherry
3 lb boneless lamb in 1 cubes
1 cup orange juice
4 garlic cloves, minced
1/2 cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 zucchini, coarsely diced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/2 cup blanched almonds, sliced
1/2 cup dry red wine
18 oz can tomatoes, chopped
1 & juice
1 lb couscous, millet or kasha
2 tablespoon olive oil


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.

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