Merguez And Lamb Couscous

More from this source
The New York Times
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

1 tablespoon salt

3 tablespoons olive oil

2 cups (1 can) chickpeas, drained

2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces

1 head fennel, cut into 2-inch-thick slices

4 teaspoons ground pepper

2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)

3/4 pound seedless raisins

10 medium-size onions, skinned and cut into 1/2-inch pieces

1/2 rutabaga, skinned and cut into 2-inch cubes

2 1/2 cups slow-cooking couscous

2 teaspoons ground ginger

1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

15 medium carrots, scraped, halved and cut into 2-inch lengths

You might also like

Kale, Chard And Chickpea Stew With Lamb Over Cl...
The Skinny
Lamb Meatballs With Couscous And Feta
Real Simple
Slow-Cooker Lamb, Apricot, And Olive Tagine
Real Simple
Lamb With Couscous Pilaf And Green Salad
Real Simple
Blackberries, Smoked Cheese And Giant Couscous
Salad Pride
Lamb Tagine With Couscous
Real Simple
Lamb Tagine With Couscous
Real Simple
Moroccan Lamb Stew
Every Day with Rachael Ray
Moroccan Lamb Meatballs With Harissa & Couscous
BBC Good Food
Lamb Chops With Caramelized Red Onion Salad
Real Simple