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1
Cut the leeks in half lengthwise and wash well.
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2
Drain well.
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3
Cut the leeks crosswise into one-and-one-half-inch lengths.
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4
There should be almost five cups.
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5
Cut the celery ribs crosswise into pieces the same size as the leeks.
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6
There should be almost five cups.
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7
Cut the carrots in half lengthwise.
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8
Cut the carrots crosswise into one-inch lengths.
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9
There should be about four cups.
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10
Cut the turnips lengthwise into one-inch slices.
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11
Stack the slices and cut them into one-inch cubes.
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12
There should be about three and one-half cups.
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13
Cut the onion in a similar fashion as the turnips.
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14
There should be about three and one-half cups.
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15
Trim off the ends of the eggplant and zucchini.
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16
Do not peel.
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17
Cut the eggplant and zucchini in half lengthwise.
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18
Cut both vegetables into one-and-one-half-inch lengths.
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19
There should be about six cups of eggplant and three cups of zucchini.
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20
Remove the core from the peppers.
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21
Split each in half, and remove the white veins and the seeds.
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22
Cut the peppers into one-inch cubes.
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23
There should be about three cups.
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24
Split the acorn squash in half.
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25
Scrape out the fibers and seeds from the center.
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26
Cut away the stem.
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27
Cut the unskinned vegetable into one-inch cubes.
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28
There should be about four cups.
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29
Heat a large skillet and add the oil.
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30
When it is quite hot, add the lamb, sprinkling with salt and pepper, and cook, turning the pieces occasionally, about 10 minutes.
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31
Put the lamb into a large kettle and add the lamb broth.
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32
Bring to the boil and cook about 50 minutes.
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33
Put the leeks, celery, carrots, turnips and onion in a second kettle.
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34
Strain all the lamb broth over this.
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35
Let the cubed lamb remain in the first kettle.
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36
Bring the broth and vegetable mixture to the boil.
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37
Cook over moderately high heat about 15 minutes.
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38
Add the remaining vegetables and the roast chicken.
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39
Cover and let cook about eight minutes.
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40
Add the cubed lamb, meatballs and chickpeas to the stew, and continue cooking five minutes.
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41
Ideally, when ready to serve, one should remove the meats (chicken pieces, meatballs, lamb cubes) from the stew.
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42
Spoon an equal portion of the hot couscous cereal into warm soup plates.
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43
Spoon an equal portion of the meats and vegetables onto each serving.
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44
To use the harissa, spoon some of the hot sauce into a small bowl and add a ladle of soup onto it.
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45
Blend.
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46
Add the harissa according to individual taste.
