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
