Algerian Couscous with Lamb and Seven Vegetables

Ingredients

• 2 lbs lamb shoulder, cut into large chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 can (14 oz) chickpeas, drained
• 6 cups water or broth
• 3 carrots, cut into batons
• 2 turnips, quartered
• 2 zucchini, halved lengthwise
• 1 cup pumpkin or squash, cubed
• 1 cup green beans, trimmed
• 2 tomatoes, chopped
• 2 cups dry couscous
• 2 tbsp butter
• Salt and pepper to taste
• Chopped parsley, for serving

Before you cook

• Cut the lamb shoulder into large chunks and pat dry.
• Peel and cut all the vegetables into similarly sized pieces so they cook evenly.

Steps

1. Heat the olive oil in a large pot over medium-high heat and brown the lamb chunks on all sides, about 8 minutes.
2. Add the onion and garlic and cook for 5 minutes until softened.
3. Stir in the cumin, coriander, cinnamon, and turmeric and cook for 1 minute until fragrant.
4. Add the chickpeas, water, and chopped tomatoes.
5. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes until the lamb is nearly tender.
6. Add the carrots and turnips, since they take longest, and simmer for 15 minutes.
7. Add the pumpkin and zucchini and simmer for 10 more minutes.
8. Add the green beans and simmer for a final 10 minutes until all the vegetables are tender.
9. Meanwhile, place the couscous in a wide bowl and pour over 2 cups of hot water from the stew.
10. Cover the bowl and let the couscous steam for 5 minutes, then fluff with a fork and stir in the butter.
11. Taste the stew broth and season with salt and pepper.
12. Mound the fluffed couscous onto a large platter, make a well in the center, and ladle the lamb, vegetables, and broth over the top.
13. Scatter parsley over the dish and serve with extra broth on the side.