MOROCCAN COUSCOUS IN THE FEZ STYLE (Made with seven vegetables)

Yield: 8 to 10 servings 1 cup dried chickpeas, soaked and peeled 4 cups couscous (1 1/2 pounds) 4 lamb shanks 1 stick butter 4 tablespoons vegetable oil Salt and 1 tablespoon black pepper Pinch of saffron 1/2 teaspoon tumeric 1/2 teaspoon ginger 1/4 teaspoon nutmeg 2 cinnamon sticks 3 onions, quartered 6 each cilantro and parsley sprigs, tied together 6 ripe tomatoes, peeled, seeded and quartered 1 pound carrots, cut into 2inch pieces 1 pound small white turnips, quartered 1 quince, peeled, cored and cubed 1/2 pound butternut squash, peeled and cubed 1 pound zucchini, quartered 1 fresh hot chili pepper 1 cup raisins Ghee* Smen** (aged butter) or butter PREPARATION: In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10 minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, 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, correct seasoning and moisten couscous and vegetables with broth. *Ghee (Clarified butter) **Smen (Aged butter) Courtesy of:

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