Recipe(tried): Moroccan Lamb Stew and French-Style Couscous

MOROCCAN LAMB STEW
Servings: 6

Fragrant with cumin, ginger and cinnamon, this lamb stew comes to your table brimming with fresh vegetables and chick-peas. Couscous is a perfect accompaniment.

2 teaspoons minced garlic
1 1/2 teaspoons salt
2 pounds boneless leg of lamb, lean, cut into 1 1/2-inch cubes
3 cups finely chopped onions
1 teaspoon ground cumin
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 pound carrot, cut into 1-inch pieces
1 pound butternut squash, peeled, cut into 1-inch pieces
1 (19 oz.) can garbanzo beans (chick peas), drained
1/3 cup raisins
2 zucchini, cut into 1-inch pieces
TO SERVE:
1/2 cup chopped fresh cilantro
French-Style Couscous (recipe below)

Preheat oven to 325 degrees F.

Crush garlic with salt to form a paste. Combine garlic paste with lamb, onions, cumin, ginger, cinnamon, and pepper in a large, heavy Dutch oven.

Cover and roast in 325 F oven for 1 hour.

Stir in carrots, squash, chick-peas and raisins. Cover and cook 30 minutes.

Add Zucchini and cook 30 minutes more or until lamb and vegetables are tender.

TO SERVE:
Sprinkle with cilantro. Serve with couscous.

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FRENCH-STYLE COUSCOUS
Servings: 4

1 cup couscous
1 cup boiling water
1 teaspoon salt
2 tablespoons margarine or butter

Place couscous in a bowl and stir in water and salt. Let soak for about 20 minutes until liquid is absorbed.

Rub couscous between your fingers until there are no lumps. Then place in a vegetable steamer lined with cheesecloth and steam for 30 minutes.

When ready to serve, place couscous in a bowl, stir in the 2 Tablespoons margarine.

TO PREPARE IN MICROWAVE:
Place 1 cup water and 2 tablespoons margarine and salt in bowl; microwave at full power 3 to 4 minutes. Stir in couscous, cover and set for 5 minutes. Fluff with fork,