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Ingredients

3 tablespoons vegetable oil 2 pounds lamb shoulder, chopped into pieces 1 (15 ounce) can chickpeas, drained 2 tomatoes, diced ½ (10.75 ounce) can tomato puree 1 onion, chopped 1 tablespoon ras el hanout 1 pinch saffron threads salt and freshly ground black pepper to taste 1 ½ quarts water 6 (5.8 ounce) boxes couscous 4 zucchini, cut into thick slices 4 turnips, quartered 4 carrots, cut into thick slices 2 stalks celery, chopped ½ cup butter, softened 2 tablespoons butter, softened

Nutrition Info

917.2 calories carbohydrate: 119.5 g cholesterol: 96.1 mg fat: 32.9 g fiber: 12.3 g protein: 35.3 g saturatedFat: 15 g servingSize: - sodium: 444.4 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Heat oil in a large pot over medium heat. Add lamb, cook and stir until browned on all sides, 3 to 5 minutes. Add chickpeas, tomatoes, tomato puree, onion, ras el hanout, saffron, salt, and pepper. Cover with 1 1/2 quarts water. Bring to a boil, reduce heat and simmer until flavors combine, about 30 minutes.
Pour couscous into a very large bowl. Cover with 1 1/2 cups water. Let soak for 15 minutes. Drain and transfer to a couscous steamer insert.
Stir zucchini, turnips, carrots, and celery into the pot. Set couscous steamer on top, cover and steam until tender, about 45 minutes.
Spoon couscous back into the bowl. Stir in 1/2 cup plus 2 tablespoons butter and fluff with a fork. Serve lamb and chickpea stew on top.

8 servings

Simple Moroccan recipe for couscous with mutton.