Preparation:
Cooking Day: Slice the onions, carrots, potato, and zucchini. Cut up the lamb and chicken. 1. In a large stock pot, melt the butter over medium heat. Add the onions and cook until soft, about 5 min. Add the ginger, cinnamon, nutmeg, coriander, cayenne, turmeric, and salt and pepper, stir for a minute to toast the spices. 2. Add the lamb pieces, increase the heat to high and brown the lamb on all sides. Add the tomatoes with their juice and enough water to cover the meat, about 2 cups. Stir in the sugar and cover, simmer about 30 min. 3. Add the carrots, raisins and sweet potato, simmer another 20 min. Then add the chicken, zucchini, almonds, and the lemon juice. Simmer until the chicken is cooked through and the vegetables are soft, about 10 min. Turn off the heat and allow the stew to cool. 4. To make the couscous, heat the 3 cups of water and the salt to a boil. Stir in the couscous and remove from the heat. Let stand about 5 min.
*Label and freeze the stew in double zip lock bags. Label and freeze the couscous in a zip lock bag.
On Serving Day: Thaw the stew and couscous in the refrigerator the night before serving day. Heat the stew in a stock pot on the stove until heated through. Warm the couscous in the microwave with a little butter and fluff with a fork. Serve the stew over the couscous in large serving bowls.
When I made it, I didn't premake the couscous because it is so quick to make up fres |
