Tunisian Couscous (variation with Lamb)

By AlexG

Ingredients

• 4 * 4 Pounds Lamb -- chopped
• 4 * 4 Large Onion -- chopped
• 1/2 * 1/2 Cup Olive Oil
• 6 * 6 Ounces Tomato Paste
• 2 * 2 Large Tomatoes -- chopped
• 1 * 1 Tab Cumin
• 1 * 1 Teaspoon Black Pepper
• 1 * 1 Teaspoon Curry Powder
• 1 * 1 Teaspoon Cayenne
• 5 * 5 Cloves Garlic
• * Salt -- to taste
• 2 * 2 Medium Bell Pepper -- chopped
• 1 * 1 Large Butternut Squash
• 4 * 4 Medium Turnips -- chopped
• 4 * 4 Medium Carrot -- stripped
• 1 * 1 Pound Onion -- finely chopped
• 1 * 1 Pound Potatoes
• 2 * 2 Cups Dry Couscous -- cooked
• 2 * 2 Medium Green Onion -- chopped
• 3 * 3 Sprigs Parsley -- chopped
• 2 * 2 Medium Lemons

Details

Servings 6
Adapted from recipes.wuzzle.org

Preparation

Step 1

Directions in a large stewpot, brown lamb and first set of onions. add tomato paste and cook for 5 minutes stirring frequently. add tomatoes, spices, green peppers, and reduce heat to simmer. after 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. cook until meat and vegetables are tender. serve on individual plates over couscous. garnish with green onion, parsley and lemons.