We tried this recipe: https://www.finecooking.com/recipe/moroccan-lamb-and-seven-vegetable-couscous Our modifications: First, instead of lamb, we used 4 skin-on drumsticks and 2 boneless, skinless chicken breasts. Second, for vegetables we featured carrot, eggplant, purple topped turnip, kabocha squash, zucchini, and red cabbage; the next time, we will omit the eggplant (soggy and unappetizing). Third, because we exceeded volume in both meat and vegetable, we ended up using 17.5 ounce plus 4 cups no-salt chicken stock. We also doubled all of the spices. We served the stew over couscous (https://www.onceuponachef.com/recipes/couscous.html), which we tossed with 3 Tbsp toasted slivered almonds. (Apr. 2022)
Cooking Adventures 