-
1
Couscous: Place couscous in a fine strainer and rinse under cold running waterDump couscous into large bowl and let stand until grins swell, about 10 minutes.
-
2
Break up lumps with your fingers.
-
3
Fill a large steamer pot or stockpot with water.
-
4
Set up steamer making sure there are 4 inches between simmering water and steamer basket.
-
5
Carefully pour couscous into steamer or colander.
-
6
Steam couscous, uncovered, over simmering water for 15 minutes.
-
7
Pour couscous onto large, rimmed baking sheet.
-
8
Sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps.
-
9
Set aside for at least 5 minutes.
-
10
(Couscous can be covered with paper towels and stored at room temperature up to 8 hours.
-
11
).
-
12
Add water to pot, making sure there is enough room between simmering water and steamer bottom.
-
13
Carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes.
-
14
Moroccan Lamb Broth with Chickpeas and Vegetables:
-
15
Bring chickpeas and 7 cups water to simmer in medium saucepan.
-
16
Simmer, covered, until chickpeas are just tender, about 1 hour.
-
17
Drain chickpeas, then pour into bowl of cold water.
-
18
Gently rub chickpeas between fingers to remove skins.
-
19
Discard skins, drain chickpeas, and set aside.
-
20
Place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle.
-
21
Melt butter over low heat, swirling pan once or twice to let spices and meat mix gently.
-
22
Add 3 quarts of water and bring to a simmer.
-
23
Add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours.
-
24
Cool lamb broth, skimming fat that rises to the surface.
-
25
Remove 2 cups of broth and strain it; reserve for glazed onion topping.
-
26
Remove and discard herb bundle.
-
27
Remove shanks and separate meat from bone; return meat to broth.
-
28
(Can be covered and refrigerated up to 2 days.
-
29
).
-
30
About 30 minutes before serving, bring lamb broth to simmer.
-
31
Add carrots, turnips, pumpkin, and zucchini.
-
32
Cover and simmer until vegetables are tender, about 20 minutes.
-
33
Adjust seasonings.
-
34
Remove another 3 cups of broth and strain it; reserve for moistening couscous.
-
35
(There will be only a little broth left in meat and vegetables at this point.)
-
36
Glazed Onions with Raisins:.
-
37
Bring broth to boil in saucepan.
-
38
Add remaining ingredients, including salt and pepper to taste.
-
39
Simmer, covered, for 45 minutes.
-
40
Uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes.
-
41
(Can be covered and refrigerated up to 2 days.)
-
42
Warm before serving.
-
43
Fried Almonds: Heat oil in large skillet over medium-high heat.
-
44
Add almonds; fry until golden brown, 3 to 4 minutes.
-
45
Drain on paper towels and set aside.
-
46
(Can be stored in airtight container up to 2 days.
-
47
).
-
48
To Assemble: Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and Vegetables, Glazed Onions with Raisins, and Fried Almonds as described above.
-
49
Pour couscous onto large flat serving dish with sloping sides and toss with butter.
-
50
Use fork to smooth out any remaining lumps.
-
51
Form couscous into a large ring, leaving a small opening in the center for meat.
-
52
Pour 3 cups reserved broth over couscous.
-
53
Cover, and let stand 10 minutes.
-
54
Remove meat from broth and place in center opening.
-
55
Scatter vegetables over couscous .
-
56
Spread glazed onions over meat and vegetables, then sprinkle with almonds.
-
57
Serve immediately.
-
58
(Leftovers can be stored in covered container and refrigerated up to 2 days.
-
59
Reheat individual portions in microwave.
-
60
).
