Ingredients
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1 teaspoon turmeric
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1 teaspoon pepper
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2 teaspoons ginger
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1 teaspoon cumin
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1 pinch saffron
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1 teaspoon paprika
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2 teaspoons salt
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1 teaspoon coriander
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2 lbs lamb or 2 lbs chicken
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2 tablespoons olive oil
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1 teaspoon minced garlic
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1 onion, chopped
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4 cups water
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1 cup tomato sauce
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1/2 red bell pepper, minced
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2 carrots, quartered
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1 yellow squash, quartered
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1 medium potato, peeled and quartered
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1 (16 ounce) can chickpeas
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1 onion, minced
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2 tablespoons olive oil
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3/4 cup brown sugar
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1 teaspoon cinnamon
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1 zucchini, quartered
Instructions
- Mix all spices in a dish and set aside.
- Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
- Add onion and garlic. Sauté for 5 more minutes.
- Add water, spices, and tomato sauce. Cook for 5 minutes.
- Add carrots and potato pieces. Cook for 10 minutes.
- Add zucchini and bell pepper to stew. Cook for 20 minutes.
- Add the chickpeas and cook last 5-10 minutes.
- Meanwhile, prepare onion topping. Sauté onions to a light brown color.
- Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
- Boil the water for couscous. Add chicken base and butter.
- Add couscous. Make sure this is the last part of the recipe you make.
- Once the couscous is added, leave it alone for 5 minutes.
- Fluff couscous with fork. Time to eat!
- Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.