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Couscous with Lamb and Chicken Stew

Book Information

The Professional Chef (8th Edition)
Page: 670

Ingredients

Almonds
Artichoke Bottoms
Bay Leaf
Brown Lamb Stock (p. 352) or Brown Chicken Stock (p. 351)
Carrot
Chicken
Chickpeas
Couscous
Cumin
Fresh Ginger
Garlic
Green Pepper
Ground Cloves
Ground Coriander
Ground Turmeric
Harissa  (page 994)
Lamb Shoulder or Leg
Lima Beans
Nutmeg
Olive Oil
Onion
Parsley
Raisins or Currants
Saffron
Tomato
Turnip
Zucchini

Tags

Braising and Stewing