North Africa; Couscous with Lamb Foreign Cookery
3 lbs. lamb, cut up
1 lb. couscouc
4 large onions, quartered
2 tbsp. olive oil
2 cups canned tomatoes
2 lbs. unpeeled zucchini, cut
in 1" slices 		3 cups chick peas, cooked
6 carrots, sliced
2 cups diced yellow turnip
2 green pepper, cut into strips
2 small hot peppers, minced
1 tbsp. salt
fresh ground black pepper

Wash couscous and drain. Brown lamb and onions in oil. Add tomatoes, zucchini, salt, pepper and water to cover. Bring to a boil, reduce heat, cover and simmer for 1 hour. Add chick peas, carrots, turnip, peppers, and simmer for 15 minutes. Put couscous in a colander, set over stew, cover and steam for 45 minutes as stew cooks. Serve couscous with the stew. Serves 6.

NOTE: If you wish to cook couscous separately, see section on pastas for directions.

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