Lamb-And-Sausage Couscous
| Yield: | 8 Servings |
| Categories: | Main Dishes |
| 3 | lb | Lamb shoulder cut into 2-in cubes |
| 1/2 | ts | Salt; or to taste |
| Freshly ground black pepper | ||
| 1 | tb | Olive oil |
| 1 | md | Onion; quartered |
| 4 | md | Carrots; peeled and cut into 1/2-in rounds |
| 2 | Celery stalks cut into 4 pieces | |
| 1/4 | c | Tomato paste |
| 3 | tb | All-purpose flour |
| 1 | c | Dry white wine |
| 6 | c | Low-sodium chicken broth =OR=- Water |
| 1 | ts | Cayenne pepper |
| 1 | tb | Ground cumin |
| 6 | Spicy sausages preferably merguez-style | |
| 2 | md | Zucchini cut into rounds 1-in thick |
| 1 1/2 | c | Couscous |
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