Barley Grits Couscous with Beef and Leafy Greens

Page 222

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

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Recipe Reviews

I used whole chickpeas and soaked them during the day. I had the first harvest from our local farm with fresh turnips, turnip greens and kale to use. I substituted some lamb for the beef. The chickpeas were nice and tender after only 1 ½ hours of cooking, but it took longer for the lamb to become tender. The cooking of the second half of the greens in a skillet smashed under a plate with cilantro, parsley and tomatoes seemed weird, but that was the best tasting kale I have ever eaten. I wish I had seen the need for goat’s milk, I used cow’s milk instead. This was a lot of work with 3 different parts, but I had some help and it was well worth it. It was a fantastic use of greens and I loved it with the barley couscous.

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