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1
Soak the chickpeas overnight in four times their volume of water in a noncorrosive bowl.
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2
I said chickpeas, zaar says garbanzo beans!
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3
Here in Morocco Humus is the word for chickpeas.
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4
Heat the oil in a heavy-bottomed 5- to 7-quart pot.
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5
Lightly brown the lamb.
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6
on all sides over moderate heat.
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7
Transfer the meat to a warm platter.
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8
Reduce the temperature to low and saute the onions for 2 minutes, stirring frequently.
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9
Add the lamb, boiling water, lemon juice, tomatoes, salt, and pepper.
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10
Stir, cover, and simmer the mixture for 20 minutes.
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11
Drain the chickpeas and stir them into the lamb mixture.
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12
Simmer the ingredients, covered, for 45 minutes until chickpeas are tender.
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13
Begin this step 5 minutes before step 6 is completed.
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14
Peel the carrots and turnips.
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15
Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes.
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16
When step 6 is completed, stir these ingredients into the pot containing the lamb.
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17
Simmer, covered, for 15 minutes or until veg.
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18
is very soft.
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19
No tender crisp here!
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20
Begin this step as soon as the carrots and turnips start simmering in step 7.
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21
Put the couscous pellets in a 2- to 3-quart pan.
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22
Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets.
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23
Soak the pellets for 10 minutes.
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24
Pour the couscous into a sieve, discarding the water.
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25
Return the couscous to its soaking pan.
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26
Slowly strain two cups of the broth from the large pot into the couscous.
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27
Bring this mixture to a simmer.
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28
Cover, and cook for 5 minutes over low heat.
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29
Chunk the zucchini into 3-inch pieces and the peppers into 1/4 inch-thick strips.
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30
When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes.
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31
It should be time to turn off the heat under the simmering couscous as soon as the zucchini-and-pepper mixture starts simmering in step 10.
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32
Fluff, cover the pan, and let it stand for 8 minutes.
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33
Then pour off any remaining liquid.
