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      Title: Israeli Couscous
 Categories: Middle east, Israeli, Lamb, Pasta
      Yield: 6 servings
 
      1 lb Lamb, cubed
      1    Onion, minced
    1/2 c  Tomato sauce
      3    Tomatoes, peeled and chopped
      3 c  Water
           Salt and pepper
      1    Bouquet garni
    1/2    Cabbage, shredded
      3    Turnips, diced
      3    Green onions, sliced
      1    Sweet potato, diced
  1 1/2 lb Millet couscous
 
  Saute meat with onion.  When brown, add tomato sauce and the
  tomatoes. Add water, salt, pepper, bouquet garni.  Bring to a boil.
  Add vegetables. Simmer 1 hour.  Remove meat and vegetables and
  bouquet garni. Add the couscous to the sauce, simmer until thoroughly
  cooked. Serve hot with meat and vegetables.
  
  From "The Joys of Jewish Cooking," by Stephen and Ethel Longstreet

  Posted by Hilde Mott 2/1/95
 
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