Couscous W Moroccan Lamb Broth,glazed Onions& Fried Almonds - couscous

Method

• 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.
• 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.
• 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.
• ).
• 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.
• Moroccan Lamb Broth with Chickpeas and Vegetables:
• 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.
• 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.
• 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.
• ).
• 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.)
• Glazed Onions with Raisins:.
• 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.
• 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.
• ).
• 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.
• 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.
• ).