Kuskus RecipeOrigin: North Africa Period: Traditional |
Ingredients
6 tbsp butter 
Kuskus Preparation:Method:Melt 4 tbsp of the butter in a heavy-bottomed pot. Brown the cubed lamb on all sides and then remove. Add the onions and fry for 10 minutes before adding the green pepper and frying for a further 2 minutes. Add the chickpeas, carrots, squash and tomatoes and season with the ginger, salt and black pepper. Return the meat to the pot at this stage, cover then simmer gently until the lamb is done (about 35 minutes). Taste for seasoning then add the couscous to a pot and add boiling chicken broth. Cover the pot and allow to stand for 2 minutes. Add 2 tbsp butter and salt (if needed) to the couscous. Transfer the couscous to a strainer which is sitting atop the stew. Cover the entire pot and keep warm until you need to serve. Serve the lamb stew alongside the couscous. |
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