Moroccan Vegetable Couscous With Lamb Shanks

1. 1

   In a saucepan cover chickpeas with water and cook, covered, until tender.

2. 2

   Drain, cool and remove skins.

3. 3

   In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.

4. 4

   Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.

5. 5

   Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.

6. 6

   Cut meat into chunks, discarding bones.

7. 7

   Add carrots, turnips and quince to lamb broth and simmer 30 minutes.

8. 8

   In a separate saucepan cover squash with broth from lamb stew and simmer until tender.

9. 9

   To lamb broth add zucchini, chili pepper, and raisins.

10. 10

    Top with colander containing couscous, cover and steam 20 minutes.

11. 11

    Dot couscous with remaining butter during last 5 minutes of steaming.

12. 12

    To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.

13. 13

    Spread out to form a large well in center.

14. 14

    With a slotted spoon transfer meat and vegetables into well.

15. 15

    Add drained squash.

16. 16

    Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.

* Per serving · 4 servings · Values may vary.