Tunisian Couscous

Recipe Based On: The African News Cookbook

Serving Size : 6

4 Pounds Lamb -- chopped

4 Large Onion -- chopped

1/2 Cup Olive Oil

6 Ounces Tomato Paste

2 Large Tomatoes -- chopped

1 Tab Cumin

1 Teaspoon Black Pepper

1 Teaspoon Curry Powder

1 Teaspoon Cayenne

5 Cloves Garlic

Salt -- to taste

2 Medium Bell Pepper -- chopped

1 Large Butternut Squash

4 Medium Turnips -- chopped

4 Medium Carrot -- stripped

1 Pound Onion -- finely chopped

1 Pound Potatoes

2 Cups Dry Couscous -- cooked

2 Medium Green Onion -- chopped

3 Sprigs Parsley -- chopped

2 Medium Lemons

In a large stewpot, brown lamb and first set of onions. add tomato paste and cook for 5 minutes stirring frequently. add tomatoes, spices, green peppers, and reduce heat to simmer. after 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. cook until meat and vegetables are tender. serve on individual plates over couscous. garnish with green onion, parsley and lemons.