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INGREDIENTS:

Serves 10. Preparation time is 20 minutes; cooking, 2
hours. Meat and vegetables for the Couscous. Soak 1 cup chick
peas overnight in water to cover. Meat: Use any of the
following combinations, or make up your own. Cut meat into
pieces (except chicken):

4 lb. lamb from neck, shoulderor flank
4 lb. combination of lamb, beef and veal
2 lb. lamb and 1 large chicken
1 large or 2 small chickens
1 to 2 soup bones (more than one type of meat make the broth even better)

Vegetables: The following mixture is typical, but you
may make your own choice according to personal taste and seasonal availability:
1 lb. carrots, peeled and halved
1/2 lb. turnips, peeled and halved
1 lb. pumpkin, cut in pieces
1/2 lb. zucchini
1/2 lb. eggplant, peeled and cut in pieces
cabbage and/or khard stalks are also used in Morocco

Other Ingredients:
2 Tbsp. oil
2 chopped tomatoes
1 tsp. pepper
1 tsp. chopped parsley
1 tsp. turmeric
1 or 2 hot peppers (optional)
1 lb. chopped onions
2 tsp. salt
1/4 tsp. saffron
1 small bunch chopped fresh
coriander (optional)

In the bottom of the couscous pot or any deep kettle,
lightly brown the meat in the oil with spices, onion and
tomatoes, stirring and mixing together. Add 4 quarts of water
and salt. Bring to a boil, add presoaked chick peas and cook
on medium heat. After 1 hour of cooking, add the carrots,
turnips, parsley and coriander. Continue at a good boil so
that the liquid will reduce a little. After 30 minutes, add
the rest of the vegetables. After 2 hours of cooking, the meat
should be completely tender. Season to taste and serve with
the Couscous.

The Couscous:
Serves 10. Preparation time is 20 minutes, cooking, 1 1/2 hours.
1 (2 lb.) pkg. couscous
10 Tbsp. butter

Pour the couscous into a large bowl of cold water and
stir it around. Soak for 15 minutes, drain and allow to dry 5
minutes. Put it in the top of the couscous cooking pots, over
the boiling broth with the meat and vegetables (double boiler).
If the 2 pots do not fit together perfectly, tie a rolled wet
towel around where the 2 join to keep the steam from escaping
and to concentrate it up through the cooking grains of
couscous. 

After 15 minutes, steam will come through. Continue
steaming, uncovered, for 15 minutes. Then dump the couscous
out into a large flat pan or platter. Work the butter, salt
and a sprinkling of cold water into the couscous using your
hands or the back of a wooden spoon, breaking up any lumps that
may have formed and separated the grains. Put the couscous
back in the top pot and let it steam for about 15 minutes. It
is done when it turns to a pale tan color. Taste to check
tenderness.

To serve, arrange the couscous in a rounded cone on a
large platter. Make a well in the center, like a volcano, into
which you will put the drained meat and vegetables. Spoon a
little broth over it all. Serve the remainder of the broth in
a bowl, as well as the optional sauces in a separate bowl.

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