Side Pannel
Steamed Couscous with Lamb Onions and Almonds
Steamed Couscous with Lamb Onions and Almonds
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Meat
Ingredients List
- 1 Recipe Steamed Couscous
- 1 Recipe Moroccan Lamb Broth
- 1 Recipe Glazed Onions
- 1 Recipe Fried Almonds
- 2 tb Butter
Directions
1. Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and
Vegetables, Glazed Onions with Raisins, and Fried Almonds. 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 the meat. Pour 3 cups reserved
broth over couscous. Cover and let stand 10 minutes.
2. 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 for up to 2 days. Reheat individual portions in microwave.
Vegetables, Glazed Onions with Raisins, and Fried Almonds. 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 the meat. Pour 3 cups reserved
broth over couscous. Cover and let stand 10 minutes.
2. 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 for up to 2 days. Reheat individual portions in microwave.
Tweet