Moroccan Cousous In The Fez Style Recipes

Steps:

• In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
• In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
• Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours.
• Cut meat into chunks, discarding bones.
• Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
• Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.
• To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.
• To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash.
• Strain broth, correct seasoning and moisten couscous and vegetables with broth.

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.