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LOCATION: Recipes >> African >> Couscous 04

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MOROCCAN COUSCOUS

1 kg lean lamb meat or 500g lamb, 250g beef and 1/2 chicken
2 onions (minced )
60 g chick peas, soaked over night
2 white turnips, quartered
2 large carrots, sliced
2 tsp olive oil
salt
black pepper
1/4 tsp ground ginger (to taste)
1/4 tsp saffron (to taste)
500 g couscous (or more)
60-120 g raisins
3 zucchini, sliced or 1/4 pumpkin, diced
120 g thick beans
2 tomatoes
2 tblsp minced parsley cayenne or chili pepper
1 tsp paprika
2 tblsp butter

Put meat, onions, chick peas, turnips and carrots in a pan, cover
with water. Add oil and pepper. Season with ginger and saffron to
taste. Boil for about 1 hour. Add salt when chick peas are soft.

Make couscous (follow instructions on the package).

Add raisins, beans zucchini, tomatoes and parsley to the stew and
boil for another 1/2 hour.

Take out one cup of the sauce and stir in cayenne/chili pepper and
paprika powder. Return to Stew.

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