Israeli Couscous

         Yield: 6 Servings
Categories: Meats, Medieval, Lamb

1 lb Lamb, cubed 1 Onion, minced 1/2 c Tomato sauce 3 Tomatoes, peeled and chopped 3 c Water -salt and pepper to taste 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 Submitted By JIM WELLER On 04-10-95 (2114)