I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt. I also prefer green over squash).
You can also add turnips with potatoes and carrots (my american wife loves them).
Thank you Halalmom for such an easy to put together couscous stew recipe. I added a traditional Egyptian spice mix as I haven't come across the Ras El Hanout here. My family prefer chicken with couscous and loved the delicious sauce. I added a good handful of raisins and waited for the raves. This even tasted delicious for lunch the next day. I steamed my Rose Blanche couscous, it turned out light and fluffy. A truly authentic delicious meal. I will certainly be making this again.
Well at last I have found a recipe which mentions STEAMED COUS COUS. Everytime I see 'pour boiling water on the cous cous and let stand' I fell I might explode! I use a similar recipe but omit the curry & coriander - I use double the ras el hanout. In addition I use 2 cloves of garlic, 2 medium quartered potatoes and a tin of tomatos. I use 2 carrots and 2 zucchini so I add a large stick of celery or 'khorchef' and a few pieces of turnip/parsnip etc. I use the pressure cooker which makes 2 hours cooking reduce to 45 mins or so and the meat just melts! Rezika
I am NOT a lamb fan! Having said that, I am a HUGE fan of North African cuisine. I just substituted the lamb with a 1.5 kilo piece of stewing beef, and it was delicious. Living in Israel I am able to get practically any Middle Eastern spice combo in my local spice shop, and bought 100 grams of the ras el hanout. I can honestly say I will be using more of this spice combination in the future. We had this with couscous and roasted loubiya (very long and skinny green beans) on the side. A great recipe, shukrun!