Couscous Beidaoui

Directions

In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes.

Add the onions, and cook until softened, another 5 minutes.

Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil.

Cook, covered for 15 minutes.

Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin.

Cook, covered, until pumpkin is tender, 30 to 35 minutes.

Preheat oven to 200 degrees F.

With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.

Add the cabbage.

Cook with the cover on until cabbage is tender, 25 to 30 minutes.

Transfer to the oven and keep warm. Discard the parsley and cilantro.

Add the zucchini and drained garbanzo beans.

Simmer 10 minutes.

Meanwhile, prepare couscous according to package directions.

Add butter and fluff with a fork.

To serve, mound the couscous on a serving platter.

Top artfully with all the cooked vegetables.

Surround with lamb pieces.

Sprinkle with raisins.

Serve with extra broth on the side.