Lamb-And-Sausage Couscous Recipe
Recipe Ingredients
3 lb lamb shoulder cut into 2-in cubes
1/2 tsp salt, or to taste
1 freshly ground black pepper
1 tbsp olive oil
1 medium onion, quartered
4 medium carrots, peeled and cut into 1/2-i
2 celery stalks cut into 4 pieces
1/4 cup tomato paste
3 tbsp all-purpose flour
1 cup dry white wine
6 cup low-sodium chicken broth =or=- wate, r
1 tsp cayenne pepper
1 tbsp ground cumin
6 spicy sausages preferably merguez-, style
2 medium zucchini cut into rounds 1-in thic, k
1 1/2 cup couscous
Recipe Preparation
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and
pepper as desired. Heat the oil in a large covered casserole or Dutch
oven over high heat on top of the stove. Add the meat, without
crowding, in batches if necessary, and brown well on all sides.
Remove pieces to a plate as they are done and reserve. Repeat until
all meat is browned. Do not pour off fat. Replace the casserole over
medium heat. Add the onion, carrots, celery and tomato paste. Cook,
stirring occasionally, 5 minutes. Use your spoon to loosen and
dissolve the brown bits stuck to the bottom of the casserole. Add
flour and cook, stirring, an additional minute. Add wine, meat (and
any juices on the plate), stock, cayenne and cumin. Cover, bring to a
boil and place in the oven for 1 1/4 hours, or until meat is tender.
Meanwhile, combine sausage and zucchini in an ovenproof dish, cover
and place in the oven until sausages are cooked, about 20 minutes.
Follow directions on the back of the box and cook the couscous.
Remove stewed lamb and the sausage/ vegetable mixture from the oven.
Using a slotted spoon, remove the meat from the sauce and place it in
a serving bowl. Pour off and discard any excess fat from the sausages
and add sausages and vegetables to the lamb. Pour the thin gravy
through a fine strainer into the serving bowl and discard the
vegetables and spices that remain in the strainer. To serve, place
the couscous in another serving dish. Pour the broth into a pitcher
or soup tureen. Encourage guests to place couscous in their soup
bowl, top with the meat and vegetables and moisten with soup.
Servings: 8
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Food Tips of the Week
A few tips on healthy eatingIf you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
The problems associated with reduced carbohydrate diets
Its all the rage, but it is truly safe for you?
Elevated consumption of animal-based products could lead into raised consumption of saturated fat and cholesterol, which a few authorities believe will increase the probability of heart disease.
Remember, one point that is often overlooked, it is very hard (although by no means impossible) for vegetarians to take up a low carb diet.
Lycopene foods
(includes grapefruit, red peppers and spiny bitter gourd)
The nutrient lypcopene is a simple chemical compound and member of the same group of phytochemicals as carotene. It is the reason for the red colour of some types of food.
Usefully, unlike numerous other healthy agents, lycopene does not become less effective if subjected to heat, but is genuinely strengthened by cooking.
. Its most interesting medical value is that it acts as an antioxidant and appears to be an asset in the fight to lower the risk of developing cancer.
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Lamb-And-Sausage Couscous Recipe provided by Recipes 4U
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