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Gangbang Couscous

Western.Chefs's picture
Ingredients
  Stewing chicken 6 Small, disjointed
  Lamb 6 Pound, cut in squares
  Butter 1 1⁄2 Pound
  Onions 12 , chopped
  Chicken broth 1 Cup (16 tbs) (To Cover)
  Carrots 12 , sliced
  Tomatoes 12 , chopped
  Green peppers 6 , cut in small squares
  Cayenne pepper 3⁄4 Teaspoon (To Taste)
  Couscous/Wheat semolina /cracked wheat 7 Cup (112 tbs)
  Salted water 7 Cup (112 tbs) (Cold)
  Canned chickpeas 7 Cup (112 tbs), drained
  Frozen green peas 30 Ounce (3 Packages)
  Zucchini 6 Cup (96 tbs), cut in thick pieces
  Frozen artichoke hearts 18 (Fresh Or Frozen)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Couscous
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
Servings: 
18

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