Gangbang Couscous Recipe
Ingredients
| 6 small stewing chickens, disjointed | ||
| 6 pounds lamb, cut in squares | ||
| Butter | 1 1/2 Pound | |
| Onions | 12 , chopped | |
| Chicken broth to cover | ||
| Carrots | 12 , sliced | |
| Tomatoes | 12 , chopped | |
| 6 green peppers, cut in small squares | ||
| Cayenne pepper | 3/4 Teaspoon | |
| 7 cups couscous or wheat semolina or cracked wheat | ||
| Cold water | 7 Cup (16 tbs), salted | |
| Canned chickpeas | 7 Cup (16 tbs), drained | |
| Frozen green peas package | 3 | |
| 6 cups zucchini, cut in thick pieces | ||
| Frozen artichoke hearts | 18 | |
| Butter | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown chicken and lamb in deep pan in 3/4 cup butter with onions.
Add just enough chicken broth to cover, and carrots, tomatoes, green peppers, salt, pepper and cayenne pepper more or less according to taste.
Bring to slow boil.
Meanwhile, add couscous, wheat semolina or cracked wheat to salted water. (Rub well between fingers above bowl).
Allow couscous to fall slowly into water, rubbing well.
Do not allow lumps to form.
Repeat until all water is absorbed.
Place couscous in a cheesecloth in a colander or strainer over broth containing chicken and lamb.
Cover the deep pan tightly with aluminum foil and a pot cover.
Cook 1 hour.
Add chick-peas, green peas, zucchini and artichoke hearts to meat mixture.
Replace colander and cover.
Continue cooking for 1 hour until meats and couscous are tender.
Stir 4 tablespoons butter into couscous.
Serve couscous surrounded by vegetables and meat with broth on the side.
Serves 18 to 20.
Add just enough chicken broth to cover, and carrots, tomatoes, green peppers, salt, pepper and cayenne pepper more or less according to taste.
Bring to slow boil.
Meanwhile, add couscous, wheat semolina or cracked wheat to salted water. (Rub well between fingers above bowl).
Allow couscous to fall slowly into water, rubbing well.
Do not allow lumps to form.
Repeat until all water is absorbed.
Place couscous in a cheesecloth in a colander or strainer over broth containing chicken and lamb.
Cover the deep pan tightly with aluminum foil and a pot cover.
Cook 1 hour.
Add chick-peas, green peas, zucchini and artichoke hearts to meat mixture.
Replace colander and cover.
Continue cooking for 1 hour until meats and couscous are tender.
Stir 4 tablespoons butter into couscous.
Serve couscous surrounded by vegetables and meat with broth on the side.
Serves 18 to 20.
Chef
