Moroccan Ramadan Couscous With Meat And Veggies

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 1 teaspoon turmeric
• 1 teaspoon pepper
• 2 teaspoons ginger
• 1 teaspoon cumin
• 1 pinch saffron
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon coriander
• 2 lbs lamb or 2 lbs chicken
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 onion, chopped
• 4 cups water
• 1 cup tomato sauce
• 1/2 red bell pepper, minced
• 2 carrots, quartered
• 1 zucchini, quartered
• 1 yellow squash, quartered
• 1 medium potato, peeled and quartered
• 1 (16 ounce) can chickpeas
• 1 onion, minced
• 2 tablespoons olive oil
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 cups dry couscous
• 3 cups water
• 4 teaspoons chicken base
• 1/4 cup butter

Recipe

• 1 mix all spices in a dish and set aside.
• 2 chop meat into large chunks. heat oil. brown meat on all sides for 5 minutes.
• 3 add onion and garlic. sauté for 5 more minutes.
• 4 add water, spices, and tomato sauce. cook for 5 minutes.
• 5 add carrots and potato pieces. cook for 10 minutes.
• 6 add zucchini and bell pepper to stew. cook for 20 minutes.
• 7 add the chickpeas and cook last 5-10 minutes.
• 8 meanwhile, prepare onion topping. sauté onions to a light brown color.
• 9 add rest of topping ingredients and cook till caramelized and bubbly. set aside.
• 10 boil the water for couscous. add chicken base and butter.
• 11 add couscous. make sure this is the last part of the recipe you make.
• 12 once the couscous is added, leave it alone for 5 minutes.
• 13 fluff couscous with fork. time to eat!
• 14 serve any way you like. i plate the cousouse and top it with as much or as little stew as i want. then i add the vegies that i want and top it all off with the sweet onion/raisin topping.