Cous Cous with Marga

By kathryns

Can use blade pork chops instead of shoulder lamb chops

Ingredients

• 4 shoulder lamb chops
• 1-1/2 quarts of water
• 4 large carrots
• 4 large tomatoes, seeded, peeled
• 4 zucchini
• 3 bell peppers
• 3 large turnips peeled
• 1/2 lb rutabagas
• 2 large onions
• 5 stalks celery
• 12 oz chick peas, rinsed, drained

Preparation

Step 1

1. Cut veges into rough pieces. Brown lamb/pork in oil. Place browned chops in 1-1/2 quarts cold water. Boil.
2. Add all veges and chick peas, season with s & p
3. Cook over gentle heat, slightly uncovered, 2 hrs, removing foam as it forms.
4. Prepare cous cous. Place portion of cous cous on plate and cover with stew. Moisten with liquid