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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Couscous: Place couscous in a fine strainer and rinse under cold running waterDump couscous into large bowl and let stand until grins swell, about 10 minutes. Break up lumps with your fingers. | 2. Fill a large steamer pot or stockpot with water. Set up steamer making sure there are 4 inches between simmering water and steamer basket. Carefully pour couscous into steamer or colander. Steam couscous, uncovered, over simmering water for 15 minutes. | 3. Pour couscous onto large, rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes. (Couscous can be covered with paper towels and stored at room temperature up to 8 hours.). | 4. Add water to pot, making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes. | 5. Moroccan Lamb Broth with Chickpeas and Vegetables: | 6. Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer, covered, until chickpeas are just tender, about 1 hour. Drain chickpeas, then pour into bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins, drain chickpeas, and set aside. | 7. Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle. Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to a simmer. Add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours. | 8. Cool lamb broth, skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. (Can be covered and refrigerated up to 2 days.). | 9. About 30 minutes before serving, bring lamb broth to simmer. Add carrots, turnips, pumpkin, and zucchini. Cover and simmer until vegetables are tender, about 20 minutes. Adjust seasonings. Remove another 3 cups of broth and strain it; reserve for moistening couscous. (There will be only a little broth left in meat and vegetables at this point.) | 10. Glazed Onions with Raisins: | 11. Bring broth to boil in saucepan. Add remaining ingredients, including salt and pepper to taste. Simmer, covered, for 45 minutes. Uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes. (Can be covered and refrigerated up to 2 days.) Warm before serving. | 12. Fried Almonds: Heat oil in large skillet over medium-high heat. Add almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside. (Can be stored in airtight container up to 2 days.). | 13. To Assemble: Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds as described above. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring, leaving a small opening in the center for meat. Pour 3 cups reserved broth over couscous. Cover, and let stand 10 minutes. | 14. Remove meat from broth and place in center opening. Scatter vegetables over couscous . Spread glazed onions over meat and vegetables, then sprinkle with almonds. Serve immediately. (Leftovers can be stored in covered container and refrigerated up to 2 days. Reheat individual portions in microwave.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	4	cups		2601.92	535.8156	88.2992	4.4288
table salt	1	teaspoon		0.0	0.0	0.0	0.0
garbanzo bean	1	cup	rehydrated dried	756.0	125.9	40.94	12.08
lamb shank	2	pounds		806.9352	0.0	179.5204	4.5333
table salt	2	teaspoons		0.0	0.0	0.0	0.0
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron thread	1/4	teaspoon		806.9352	0.0	179.5204	4.5333
onion	3		quartered	132.0	30.822	3.63	0.33
parsley leaf	2	sprigs		806.9352	0.0	179.5204	4.5333
cilantro leaf	2	sprigs	tied	1.0222	0.1631	0.0947	0.0231
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
carrot	6		peeled quartered	123.0	28.74	2.79	0.72
turnip	6		peeled quartered	102.48	23.5338	3.2939999999999996	0.366
pumpkin	1 1/2		peeled seeded cut	7.425	1.6236	0.5098	0.0346
zucchini	5	halved		-	-	-	-
lamb broth	2	cups	strained	806.9352	0.0	179.5204	4.5333
spanish onion	1		quartered sliced	806.9352	0.0	179.5204	4.5333
cinnamon	1/2	teaspoon	ground	-	-	-	-
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
butter	2	tablespoons	unsalted	256.5	11.7855	8.0145	21.6

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