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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. | 2. 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. | 3. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. | 4. Cut meat into chunks, discarding bones. | 5. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. | 6. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. | 7. 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. | 8. 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. | 9. Strain broth, correct seasoning and moisten couscous and vegetables with broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	cup	soaked peeled dried	756.0	125.9	40.94	12.08
couscous	4	cups		2601.92	535.8156	88.2992	4.4288
lamb shank	4			1613.8703	0.0	359.0408	9.0667
butter	1/2	cup		684.0	31.428	21.372	57.6
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
salt				-	-	-	-
black peppercorn	1	tablespoon		1613.8703	0.0	359.0408	9.0667
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
cinnamon	2			-	-	-	-
onion	3		quartered	192.0	44.832	5.28	0.48
cilantro stem	6		tied	1613.8703	0.0	359.0408	9.0667
tomato	6		ripe peeled seeded quartered	372.4138	82.5787	19.4303	3.2384
carrot	1		cut	52.48	12.2624	1.1904	0.3072
turnip	1	lb	quartered	127.006	29.166	4.0823	0.4536
quince	1		peeled cored cubed	-	-	-	-
butternut squash	1/2	lb	peeled cubed	102.0584	26.5125	2.2680000000000002	0.2268
zucchini	1		quartered	2.31	0.3421	0.2981	0.044000000000000004
hot chili pepper	1			-	-	-	-
raisin	1	cup		498.3	131.208	5.5935	0.759

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.