Okra with Tomato Recipe - How to make Okra with Tomato

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Okra with Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Okra with Tomato.

Preparation time :     30 minutes
Cooking time :     45 minutes
Serves: 5 persons

Ingredients

2 cups vegetable oil, for deep frying
600 g frozen okra, thawed
2 tablespoons olive oil
1 medium onion or 125 g, chopped
5 cloves garlic, sliced
4 tablespoons coriander leaves, chopped
2 medium tomatoes or 300 g, peeled and pureed
2½ cups water or 625 ml
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper

Preparation

Heat oil in a large saucepan and deep fry okra until it’s lightly golden in color. Remove okra from oil and place it in strainer and set aside.

Warm olive oil in a medium saucepan and sauté onion until its tender then add garlic and coriander and stir until fragrant. Add the prepared okra, tomato, water, MAGGI® Vegetable Bouillon cubes, tomato paste and spices.

Bring to boil and simmer over a low heat for 20-25 minutes or until okra is tender (add water if it’s needed).

Serving tips :     This dish can be served hot or cold.

Nutritional Information

Fats :     14.00 g
Protein :     3.20 g
Carbohydrate :     15.00 g
Energy :     197.00 Kcal

Chicken with Mushroom and Tomato - Frike with Fish Stew Recipe - Stuffed Baby Zucchini with Tomato Sauce

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Chicken with Mushroom and Tomato Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with Mushroom and Tomato Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Chicken with Mushroom and Tomato.

Preparation time :     25 minutes
Cooking time :     25 minutes
Serves: 5 persons

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips : Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kca

More chicken recipes

Chicken Mulukhiya Recipe 
Chicken Tagine Moroccan Style
Traditional Moroccan Couscous with Chicken
Moroccan Couscous with Chicken and Prunes
Chicken with yogurt & pomegranate

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Frike with Fish Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Frike with Fish Stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Frike with Fish Stew.

Preparation time :     25 minutes
Cooking time :     35 minutes
Serves: 5 persons

Ingredients

2 tablespoons vegetable oil
1 small onion or 100 g, chopped
3 tablespoons coriander leaves, chopped
½ cup frike or 80 g, washed and drained
1 medium tomato or 150 g, peeled and diced
3 tablespoons tomato paste
4 cups water or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 150 g, cut into medium cubes
1 tin artichoke bottoms or 240 g, drained and cut into quarters
350 g white fish fillets, cut into large cubes
¼ teaspoon seven spices

Preparation

Heat oil in a saucepan and sauté onion for 3 minutes or until they become tender. Add coriander and stir for seconds.

Add the frike, tomato and tomato paste and stir for 3 minutes or until tomato is tender.

Add water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 10 minutes.

Add carrot and artichoke bottoms. Bring to boil. Simmer for 10 minutes then add the fish cubes and cook for 6 minutes or until all ingredients are cooked.

Season with the spices. Stir gently and serve.

Cooking tips :     Add more water to the stew if needed.

Nutritional Information

Fats :     6.40 g
Protein :     17.00 g
Carbohydrate :     23.00 g
Energy :     221.00 Kcal

Egyptian-style fish with roasted vegetables Recipe - Fish Tagine Recipe - Moroccan-spiced tuna recipe

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Red Beans with Tomato Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Red Beans with Tomato Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Red Beans with Tomato.

Preparation time :     25 minutes
Cooking time :     1 hour, 25 minutes
Serves: 5 persons

Ingredients

2 cups pinto beans or 300 g, dried small red beans, soaked for 12 hours
4 cups water or 1000 ml
2 medium tomatoes or 300 g, peeled and pureed
2 cubes MAGGI® Chicken Less Salt Bouillon
2 tablespoons tomato paste
2 tablespoons olive oil
1 small onion or 100 g, chopped
5 cloves garlic, crushed
Pinch of seven spices
Pinch of ground coriander

Preparation

Place the soaked beans and the water in a medium saucepan and bring to boil. Cover and simmer over a low heat for 1 hour or until beans are cooked.

Add tomato pureed MAGGI® Chicken Less Salt Bouillon cubes and tomato paste over the beans and simmer for few minutes (Add water if it’s needed).

Warm olive oil in a medium saucepan and sauté onion for 4 minutes or until onion is golden in color. Add garlic and stir until fragrant then pour them over the beans and simmer over a medium heat for 15 minutes.

Add spices and stir gently then remove from heat and serve.

Serving tips :     This dish can be served cold or hot.

Nutritional Information

Fats :     6.10 g
Protein :     14.00 g
Carbohydrate :     45.00 g
Energy :     289.00 Kcal

Runner Beans with Tomato Recipe - Hummus with Tomato-Mint Salsa - Sheikh El-Mehshi Recipe

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Moudardara Recipe - How to make Moudardara

 

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moudardara Recipe. Enjoy the Middle Eastern Cuisine (Arabic/Lebanese) and learn how to make Moudardara.

Preparation time :     15 minutes
Cooking time :     40 minutes
Serves: 7 persons

Ingredients

6 cups water or 1500 ml
2¼ cups green lentil or 400 g, washed and drained
2 tablespoons olive oil
1 medium onion or 125 g, sliced
2 cubes MAGGI® Vegetable Bouillon
1 cup american rice or 200 g, soaked for 1 hour and drained
1 teaspoon ground cumin or 200 g
½ teaspoon ground cinnamon

Preparation

Place the water and the green lentil in a medium saucepan and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentil from water and place lentil in a large platter aside (keep the lentil stock aside too).

Warm olive oil in a medium pot, fry onion for 4 minutes or until onion becomes golden in color. Add MAGGI Vegetable Stock, soaked rice and the spices and stir for few seconds. Add 2 ½ cups or 625ml from the reserved lentil stock and the boiled lentil.

Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.

Serving tips :     Serve low fat yogurt and cabbage with mint and tomato salad aside.

Nutritional Information
 
Serving tips :     Serve low fat yogurt and cabbage with mint and tomato salad aside.
Preparation time :     15 minutes
Cooking time :     40 minutes
Fats :     5.10 g
Protein :     16.00 g
Carbohydrate :     53.00 g
Energy :     319.00 Kcal

More Vegetarian Recipes

Lebanese rice and noodles recipe 
Eggplant, pistachio & tomato salad 
Lentil & tomato salad with garlic lebanese bread 
Lentil & Bulgur Pilaf with Green & Yellow Squash 
Kushari Recipe

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Runner Beans with Tomato Recipe - Easy Runner Beans with Tomato

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try easy Runner Beans with Tomato Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Runner Beans with Tomato.

Preparation time :     25 minutes
Cooking time :     1 hour, 10 minutes
Serves: 5 persons

Ingredients

2 tablespoons olive oil
1 medium onion or 125 g, sliced
800 g runner beans, trimmed and cut into 4 cm lengthwise
8 cloves garlic, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
3 cups water or 750 ml

Preparation

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.

Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.

Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.

Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

Serving tips : This dish can be served cold or hot.

Nutritional Information

Serving tips :     This dish can be served cold or hot.
Preparation time :     25 minutes
Cooking time :     1 hour, 10 minutes
Fats :     6.00 g
Protein :     4.20 g
Carbohydrate :     13.00 g
Energy :     118.00 Kcal

More Vegetarian Recipes

Lebanese rice and noodles recipe
Lentil & Bulgur Pilaf with Green & Yellow Squash
Braised Lebanese Eggplant with Chickpeas 
Baba Ghanoush Eggplant Dip Recipe 
Babaganoush-Hummus Pasta

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Chicken Mulukhiya Recipe - How to make Chicken Mulukhiya

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Chicken Mulukhiya Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Chicken Mulukhiya.

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Serves: 4 persons

Ingredients

3 medium onions or 450 g
2 tablespoons olive oil
5 cloves garlic, crushed
1 cup coriander leaves or 75 g, chopped
3 cups water or 750 ml
3 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup lemon juice or 60 ml
500 g boneless and skinned chicken breasts, cut into cubes
1 cinnamon stick
500 g mulukhiya, frozen and thawed

Preparation

Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.

Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.

Add water, MAGGI® Chicken Less Salt Bouillon cubes and lemon juice. Add baked onions, bring to boil cover and simmer on low heat for 10 minutes.

Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.

Serve with toasted bread and cooked rice.

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing. 

Nutritional Information

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing.
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Fats :     9.50 g
Protein :     37.00 g
Carbohydrate :     25.00 g
Energy :     323.00 Kcal

Vegetables with Lamb Stew Recipe - Bamia Stew Recipe - Middle Eastern Chickpea & Rice Stew

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Shakreyah Recipe - How to make Shakreyah

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shakreyah Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Shakreyah.

Preparation time : 25 minutes
Cooking time : 1 hour, 30 minutes
Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI® Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes
Fats :     14.00 g
Protein :     20.00 g
Carbohydrate :     25.00 g
Energy :     308.00 Kcal

Kousa Bil-Laban Recipe - Kousa Mahshi - Recipe for Jordanian Mansaf

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Vegetables with Lamb Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Vegetables with Lamb Stew Recipe. Enjoy the Middle Eastern (Arabic/Lebanese)  Cuisine and learn how to make Vegetables with Lamb Stew.

Preparation time : 25 minutes
Cooking time : 1 hour, 20 minutes
Serves 7 persons

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
450 g lamb, cut into large cubes
6 cups water or 1500 ml
2 cubes MAGGI® Flavored Mutton Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
3 baby marrows or 300 g, cut into large cubes
2 medium carrots or 300 g, cut into large cubes
2 medium potatoes or 500 g, cut into large cubes
¼ teaspoon ground black pepper
¼ teaspoon seven spices
¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the onion and fry until light golden in color.

Add the garlic, stir for 1 minute or until fragrant then add the lamb cubes and cook for 5 minutes or until lamb is brown.

Add the water and MAGGI® Flavored Mutton Bouillon cubes. Cover and cook on low heat for 1 hour or until meat is almost tender.

Add tomato, tomato paste, zucchini, carrot and potato (add more water if needed) then simmer for additional 15-20 minutes or until meat and vegetables are cooked.

Season with spices, stir gently then serve.

Serving tips : Serve with vermicelli rice.

Nutritional Information

Serving tips : Serve with vermicelli rice.
Preparation time : 25 minutes
Cooking time : 1 hour, 20 minutes
Fats : 15.00 g
Protein : 14.00 g
Carbohydrate : 21.00 g
Energy :     274.00 Kcal

Spring Lamb Tagine Recipe - Lamb kofta - Lamb shanks with chickpeas & Moroccan spices

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Bamia Stew Recipe - How to Make Bamia Stew

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Bamia Stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Bamia Stew.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients

1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation

In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

More stew recipes

Middle Eastern Lamb Stew Recipe
Moroccan Lamb Stew Recipe   
Middle Eastern Chickpea & Rice Stew
Chicken Stew Recipe

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Middle Eastern Lamb Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Lamb Stew Recipe. Enjoy tasty Middle Eastern Food and learn how to make Middle Eastern Lamb Stew.

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.
 

Ingredients

1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Directions

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.

2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Recipe Nutrition
Per serving: 321 calories; 15 g fat (5 g saturated fat, 6 g mono unsaturated fat); 91 mg cholesterol; 17 g carbohydrates; 30 g protein; 5 g fiber; 523 mg sodium; 257 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Iron (20% dv).

recipe source
eatingwell

Middle Eastern Chickpea & Rice Stew - Moroccan Lamb Stew - Chicken Stew 

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Middle Eastern sticky lamb shank recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try sticky lamb shank recipe. Enjoy Tasty Middle Eastern  main dishes and learn how to make sticky lamb shank.

Somewhere between a soup and a stew, this is chock-a-block with yummy vegetables. Delicious ladled over fluffy couscous, serve with extra flat bread to mop up the juices.

Ingredients

1 brown onion
2 celery stick
2 carrots
1 leek
60ml olive oil
4 medium lamb shanks
2 cloves garlic, finely chopped
1 tsp ground fennel
1 tsp ground cumin
1 stick cinnamon
1 tbsp harissa (optional)
pinch saffron
1 1/2 litres chicken stock
400g jap pumpkin
2 parsnips
2 large potatoes
Couscous to serve
1/2 cup fresh coriander leaves

Method

Preheat oven to 180C fan forced. Chop onion, celery, carrot and leek into medium-sized dice.

Heat 2 tablespoons olive oil in a heavy-based casserole dish and brown lamb shanks on all sides. Remove and set aside. Add diced vegetables to the pan and cook over low heat for 5 minutes. Add the garlic, fennel, cumin, cinnamon, harissa and saffron and cook for a further minute. Return shanks to pan, add stock and bring to the boil. Remove from heat and place casserole in oven, uncovered for 1 1/2 hours, until lamb meat is tender and falling off the bones.

Dice the pumpkin, parsnip and potato and place in a large roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat well. Place in the oven for 1 hour or until the vegetables are soft.

Remove the lamb and other roasted vegetables from the oven. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.

Mix the roasted vegetables with the lamb.

Place a large spoonful of cous cous in a shallow bowl and ladle over the lamb and vegetables. Scatter over coriander and serve.

Serves 4

Source: The Age Monday March 9, 2009

Lamb shanks with chickpeas & Moroccan spices - Moroccan Rub Lamb Chops Recipe - Moroccan lamb meatballs with harissa & couscous

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Moroccan meatballs with herb couscous recipe

Easy and delicious recipe for Moroccan meatballs with herb couscous. Enjoy Moroccan cuisine and learn how to make the best meatballs with herb couscous.

If you usually serve meatballs with spaghetti, try this summery Moroccan version with couscous for a casual dinner party.

Ingredients

500g lean minced lamb
1 red onion , grated
2 garlic cloves , crushed
2cm chunk root ginger , grated
a pinch dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
2 x 400g tins plum tomatoes
200ml chicken stock
½ bunch coriander , chopped

HERB COUSCOUS

200g couscous
50g butter
350ml chicken stock , boiling
½ bunch coriander , chopped
½ bunch parsley , chopped

Method

1. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you'll make around 30).
2. Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
3. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm. Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition Per serving

544 kcalories, protein 30.2g, carbohydrate 36.7g, fat 31.7 g, saturated fat 15.2g, fibre 2g, salt 1.67 g

Recipe from olive magazine, July 2009.

Moroccan Lamb Stew - Moroccan Lamb Shanks - Oregano & paprika lamb kebabs with Greek salad

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Moroccan Lamb Stew Recipe - How to Make Moroccan Lamb Stew

Easy and delicious recipe for Moroccan Lamb Stew dish. Enjoy Moroccan cooking and learn how to make the best Moroccan Lamb Stew. This Moroccan lamb recipe consists of onions, lamb shoulder, potatoes, cinnamon sticks, dried apricots, garlic, fresh ginger, red pepper, chicken broth, couscous, and almonds.

Ingredients
3 cups chopped onions
2 1/4-lb lamb shoulder, cut in 1 1/2-in. chunks
2 sweet potatoes, peeled and cut in 1 1/2-in. chunks
2 cinnamon sticks (each about 3 in. long)
1 cup each dried apricots and pitted prunes
1 Tbsp each minced garlic and fresh ginger
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)
1 can (14 oz) chicken broth
1 box (10 oz) couscous
1/3 cup slivered almonds, toasted

Preparation

1. Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in a 4 1/2-qt or larger slow-cooker. Top with garlic, ginger, salt and pepper; add broth.
2. Cover and cook on low 7 to 9 hours until lamb and potatoes are tender.
3. Remove solids with a slotted spoon to a serving bowl. Pour liquid into a bowl, skim off fat and add juices to stew.
4. Prepare couscous as package directs. Serve with the stew, and sprinkle stew with the almonds.

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