Ethnic Foods: Couscous

In SEPTEMBER we met at Dani's house to learn some ethnic foods.

Karli brought an ethnic dish-a Japanese soy bean called Edemame;
she added flavor with salt

Sandra taught us two dishes that are originally Arabian.The Couscous dish was a stew poured over the top of the couscous.

Ingredients:

2 packages of Couscous
2 lbs Lamb for stewing
2 drumsticks Chicken per person (about 8)
2 small 15oz cans Stewed Tomatoes
2-3 medium Turnips
4-5 Zucchinis and Yellow Squash (the more the better)
1 large or 2-3 small cans Garbanzo Beans
Harissa Sauce- add to taste (it comes in a can or tube)

Directions:

Chop lamb.

Brown lamb to golden brown in a frying pan on med-high heat.Remove the lamb meat to a plate.

Brown the chicken drumsticks in the same frying pan.When brown, take the chicken out and set aside.

In the large lamb pan, barely cover the lamb meat with water; add a little salt if desired. Let boil gently for 15 minutes. Add tomatoes and let boil a few minutes longer.

Peel and chop the turnips.And slice the squash, not too thin or it will overcook.

Then add the turnips and the zucchinis. Boil gently. When vegetables are cooked, add the garbanzo beans and the chicken. Cook for an hour on low heat. Add some harissa sauce for flavor.

Now you're ready for the couscous; follow the directions from the box.

Serve the couscous with hot stew immediately.

Note: Add more harissa sauce depending on your preference; harissa sauce can be added to 2 cups of stew juice if you want a mild taste.