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August 2018
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Couscous Prepared with Cardamom

2 Cups, Israel Style Couscous

2 Cups, Chicken Broth

1 Cup, Lamb Broth, From the Slow Cooker Lamb Recipe

1 Teaspoon, Shallot, Finest Chop

1 Teaspoon, Ginger, Finest Chop

1 1/2 Teaspoon, Garlic, Finest Chop

1/8 Cup, Dried Mango, Fine Chop

1 to 2 Teaspoon, Cardamom

Dash, Nutmeg

Salt & Pepper to Taste

Couple Glugs, Olive Oil

Heat the Olive Oil in a medium heavy kettle with a lid, for later use

Sauté the Shallot, Ginger & Garlic for about 3 or 4 minutes.

Add the Dry Couscous, mix around and continue cooking until Couscous is delightfully brown

Add the Mango, Cardamom, Salt, Pepper & Nutmeg, mix together

Pour in the Chicken and Lamb Broth, mix together and raise temperature

When it comes to the boil, lower heat to a strong simmer and put lid on the kettle

Simmer covered from 15 to 20 minutes, until liquid is absorbed and CousCous is al dente

Fluff

 

Serve with Lamb Shank with a Trio of Citrus & Carrot, Fennel Sauté

 

 

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

 

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

Lamb Shank Slow Cooked with a Trio of Citrus, Cardamom Couscous & a Sauté of Carrot and Fennel

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