Lamb, Spinach, and Couscous Soup

Name: Lamb, Spinach, and Couscous Soup
Ingredients: 2 tablespoons olive oil; 2 1/2 pounds lamb necks; 1 large onion, chopped coarse; 2 large garlic cloves, minced; 4 quarts (16 cups) water; 2 cups beef broth; 1/2 cup dry red wine; 2 parsley sprigs; 1 1/2 cups sliced carrot; 1/2 teaspoon dried mint, crumbled; 1/2 teaspoon crumbled dried rosemary; 1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse; 1/2 cup couscous

13 ingredients

6 steps

Ingredients

2 tablespoons olive oil
2 1/2 pounds lamb necks
1 large onion, chopped coarse
2 large garlic cloves, minced
4 quarts (16 cups) water
2 cups beef broth
1/2 cup dry red wine
2 parsley sprigs
1 1/2 cups sliced carrot
1/2 teaspoon dried mint, crumbled
1/2 teaspoon crumbled dried rosemary
1 pound spinach, coarse stems discarded and the leaves washed well and chopped coarse
1/2 cup couscous

Directions

1

In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks.
2

Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden.
3

Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours.
4

Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse.
5

Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous.
6

Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.