Lamb and sausage couscous

3 lb lamb shoulder cut into 2-in
- cubes
1/2 t salt,or to taste
1 black pepper,freshly ground
1 t olive oil
1 md onion,quartered
4 md carrots,peeled and cut into
- 1/2-i
2 celery stalks cut into 4
-pieces
1/4 c tomato paste
3 t all-purpose flour
1 c dry white wine
6 c low-sodium chicken broth
-=or=- wate,r
1 t cayenne pepper
1 t cumin,ground
6 spicy sausages preferably
-merguez-,style
2 md zucchini cut into rounds
-1-in thic,k
1 1/2 c couscous

preheat oven to 325f. pa

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Recipe by: veda

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lambandsausagecouscous3lblambshouldercutinto2-in-cubes12tsaltortotaste1blackpepperfreshlyground1toliveoil1mdonionquartered4mdcarrotspeeledandcutinto-12-i2celerystalkscutinto4-pieces14ctomatopaste3tall-purposeflour1cdrywhitewine6clow-sodiumchickenbroth-or-water1tcayennepepper1tcuminground6spicysausagespreferably-merguez-style2mdzucchinicutintorounds-1-inthick112ccouscouspreheatovento325fpa

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 lb lean lamb,Ground
1 t paprika
1/4 t dried hot peppers,Crushed
1/4 t black pepper,Ground
1 t cumin,Ground
2 t garlic,Chopped
2 T onion,Grated
4 T parsley,Chopped
1 salt,To Taste
1 T vegetable oil
1 harissa sauce

Put the lamb in a mixing bowl and add all of the ingredients except
the vegetable oil and harissa sauce. Blend the mixture thoroughly by
hand. Shape the mixture into 8 equal size patties similar to
hamburgers. Heat the oil in a non stick skillet large enough to hold
all of the patties. Two pans may be necessary. Add the patties to the
skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.