Tunisian Couscous with Lamb

Tunisian couscous evokes the wonderful aromatic flavors of North Africa and provides a warming, filling one-pot meal.

Ingredients

• 1 1/2 lbs. lamb shoulder, bone in

• 2 tablespoons olive oil

• 14 ounces canned chickpeas

• 4 tablespoons tomato paste

• 1 tablespoon chili paste or harissa

• 1/2 tablespoon paprika

• 1/2 tablespoon cinnamon

• 1/2 tablespoon cumin

• 1 teaspoon salt and pepper

• 1 large onion, cubed

• 1 large green pepper, cubed

• 1 large zucchini, cubed

• 2 potatoes, diced

• 2 carrots, sliced thinly

• 2 cups uncooked couscous

• 1 cup water

• 1 cup tomato sauce

Directions

Trim lamb should from the bone and cut into 1-inch cubes.Reserve the bones.

Heat a large saute pan or dutch oven, add the olive oil and brown the lamb cubes. Remove and set aside.

Saute the onion in the same pan, adding a little more oil if needed.

Add tomato paste, chickpeas, harissa and other spices and 1 cup of water, and bring to a boil. Add the reserved lamb bones.

Cut vegetables, place them into pot, add the browned lamb and enough water to just cover, and bring to a low simmer. Allow to cook for 30-45 minutes, or until vegetables are tender.

To prepare couscous, bring 1 cup water and 1 cup tomato sauce to a brisk simmer in a 4-quart saucepan. Add the couscous, remove from heat and stir.

After five minutes, put the now-cooked couscous in a large bowl and top with the braised lamb and vegetables.

Serves 4.

Full printable recipe at http://ift.tt/1PGWd2H

bon appetit