Moroccan Vegetable Couscous With Lamb Shanks

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan cover chickpeas with water and cook, covered, until tender.
  • Drain, cool and remove skins.
  • In bottom of a Couscoussier (or double stock pot w/steamer), preheat 5 tablespoons of butter and oil over medium heat until hot.
  • Add lamb, salt, spices, onions, herb sprigs and tomatoes; cover and simmer, stirring occasionally for 10 minutes.
  • Add 3 quarts water and chickpeas; cover and simmer over low heat, 1 1/2 hours.
  • Cut meat into chunks, discarding bones.
  • Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
  • In a separate saucepan cover squash with broth from lamb stew and simmer until tender.
  • To lamb broth add zucchini, chili pepper, and raisins.
  • Top with colander containing couscous, cover and steam 20 minutes.
  • Dot couscous with remaining butter during last 5 minutes of steaming.
  • To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter.
  • Spread out to form a large well in center.
  • With a slotted spoon transfer meat and vegetables into well.
  • Add drained squash.
  • Strain broth, adjust seasoning to taste and moisten couscous and vegetables with broth.
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