Couscous (Middle-East Lamb Stew)- 2 day preparation.
Couscous is not only the name of the cooked semolina over which the stew is served but the name of the entire meal itself. It is one of my favorites from the Middle East.
-(Scott Hillje)
Stew:
2 pounds boned lamb, cut in 1” cubes 1 bay leaf, crumbled
2 T. olive oil 6 cups chicken broth
2 T. butter 2 medium-size green bell peppers, julienned
1 (2 ½ lb) chicken, cut up 6 medium carrots, peeled and sliced
3 medium yellow onions, peeled and coarsely chopped
1 T. salt
1/4 t. black pepper
1 clove garlic, peeled and crushed
4 fresh tomatoes, coarsely chopped
½ t. thyme
1 can chick-peas
2 medium zucchini, peeled and sliced
Couscous:
2 boxes Near East® Roasted Garlic couscous (Note: Use 1 cup stew liquid and 1 cup chicken broth)
Hot Sauce:
1 cup stew liquid ½ - 1 t. crushed dried hot
2 T. tomato paste red chili peppers
1 t. paprika ¼ t. coriander
¼ t. cumin
Prepare stew first:
Brown lamb in oil and butter in a large, heavy pot over moderately high heat; drain. Next, brown and drain chicken. Set meats aside. Add onions and garlic to pot and brown 10-12 minutes; add tomatoes and herbs. Cook, stirring 2-3 minutes. Return lamb and chicken to pot, add broth, green peppers, carrots, salt, and pepper. Cover and simmer ½ hour. Remove chicken from pot. Cover and refrigerate chicken. Continue cooking stew until lamb is nearly tender, about ½ hour. Remove 2 cups stew liquid from pot and refrigerate (1 cup will be used for the boiled couscous, 1 for the hot sauce). Cool stew. Chill and skim off fat. (Note: recipe should be prepared to this point a day in advance)
When ready to proceed, boil couscous as directed, using 1 cup of the reserved stew liquid. Return chicken to stew and add chick-peas and zucchini. Place boiled couscous in a large colander lined with a thick piece of dampened cheesecloth (or a dampened smooth dishcloth), set over pot, cover colander with foil, and simmer stew slowly ½ - ¾ hour until meats are very tender and flavors well blended. Stir stew occasionally. Meanwhile, mix remaining reserved stew liquid with all hot sauce ingredients and keep warm over lowest heat.
To serve: mound boiled couscous on a plate and top with stew. Pass hot sauce separately, allowing each person to take as much or as little as desired.