Couscous W/ Moroccan Lamb Broth,glazed Onions& Fried Almonds Recipe

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Couscous W/ Moroccan Lamb Broth,glazed Onions& Fried Almonds
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Ingredients
25
Count
Nutrition
771
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. Couscous: Place couscous in a fine strainer and rinse under cold running waterDump couscous into large bowl and let stand until grins swell, about 10 minutes. Break up lumps with your fingers.
  2. Fill a large steamer pot or stockpot with water. Set up steamer making sure there are 4 inches between simmering water and steamer basket. Carefully pour couscous into steamer or colander. Steam couscous, uncovered, over simmering water for 15 minutes.
  3. Pour couscous onto large, rimmed baking sheet. Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. Set aside for at least 5 minutes. (Couscous can be covered with paper towels and stored at room temperature up to 8 hours.).
  4. Add water to pot, making sure there is enough room between simmering water and steamer bottom. Carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes.
  5. Moroccan Lamb Broth with Chickpeas and Vegetables:
  6. Bring chickpeas and 7 cups water to simmer in medium saucepan. Simmer, covered, until chickpeas are just tender, about 1 hour. Drain chickpeas, then pour into bowl of cold water. Gently rub chickpeas between fingers to remove skins. Discard skins, drain chickpeas, and set aside.
  7. Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle. Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. Add 3 quarts of water and bring to a simmer. Add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours.
  8. Cool lamb broth, skimming fat that rises to the surface. Remove 2 cups of broth and strain it; reserve for glazed onion topping. Remove and discard herb bundle. Remove shanks and separate meat from bone; return meat to broth. (Can be covered and refrigerated up to 2 days.).
  9. About 30 minutes before serving, bring lamb broth to simmer. Add carrots, turnips, pumpkin, and zucchini. Cover and simmer until vegetables are tender, about 20 minutes. Adjust seasonings. Remove another 3 cups of broth and strain it; reserve for moistening couscous. (There will be only a little broth left in meat and vegetables at this point.)
  10. Glazed Onions with Raisins:.
  11. Bring broth to boil in saucepan. Add remaining ingredients, including salt and pepper to taste. Simmer, covered, for 45 minutes. Uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes. (Can be covered and refrigerated up to 2 days.) Warm before serving.
  12. Fried Almonds: Heat oil in large skillet over medium-high heat. Add almonds; fry until golden brown, 3 to 4 minutes. Drain on paper towels and set aside. (Can be stored in airtight container up to 2 days.).
  13. To Assemble: Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds as described above. Pour couscous onto large flat serving dish with sloping sides and toss with butter. Use fork to smooth out any remaining lumps. Form couscous into a large ring, leaving a small opening in the center for meat. Pour 3 cups reserved broth over couscous. Cover, and let stand 10 minutes.
  14. Remove meat from broth and place in center opening. Scatter vegetables over couscous . Spread glazed onions over meat and vegetables, then sprinkle with almonds. Serve immediately. (Leftovers can be stored in covered container and refrigerated up to 2 days. Reheat individual portions in microwave.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 770.6 Kcal (3226 kJ)
Calories from fat 290.63 Kcal
% Daily Value*
Total Fat 32.29g 50%
Cholesterol 77.08mg 26%
Sodium 969.17mg 40%
Potassium 1020.44mg 22%
Total Carbs 91.45g 30%
Sugars 10.99g 44%
Dietary Fiber 12.04g 48%
Protein 31.03g 62%
Vitamin C 15.5mg 26%
Vitamin A 0.4mg 14%
Iron 4.8mg 27%
Calcium 127.2mg 13%
Amount Per 100 g
Calories 197.34 Kcal (826 kJ)
Calories from fat 74.42 Kcal
% Daily Value*
Total Fat 8.27g 50%
Cholesterol 19.74mg 26%
Sodium 248.19mg 40%
Potassium 261.32mg 22%
Total Carbs 23.42g 30%
Sugars 2.81g 44%
Dietary Fiber 3.08g 48%
Protein 7.95g 62%
Vitamin C 4mg 26%
Vitamin A 0.1mg 14%
Iron 1.2mg 27%
Calcium 32.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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