Couscous is a Berber dish of semolina traditionally served with a meat like lamb or chicken. Couscous is a staple food throughout Algeria, Marocco and Tunisia.

Ingredients:

3 pounds boneless lean lamb shoulder, cut into 2-inch chunks
1 tbsp minced garlic
1 tbsp paprika
1-1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp turmeric
About 1 tsp salt
About 1/2 tsp freshly ground black pepper
Pinch of saffron (optional)

1 tsp dried mint
1/4 cup chopped fresh coriander stems (save the leaves for garnish)
3 cups coarsely chopped onions
4 cups water
3 carrots, cut into 1-1/2-inch chunks
2 cups cooked chickpeas (garbanzos), homemade or canned
3 cups 2-inch chunks peeled winter squash, such as butternut or acorn
2 cups 1-inch chunks peeled turnip
1 cup raisins (optional)
Pinch of ground cinnamon (optional), or u take the cannelle mixed with sugar that u find in our shop.
2 tsp Harissa, or other hot sauce, or to taste, in the shop u can find chili powder which can be used as an alternative for the harissa
2 to 3 cups couscous (the couscous found in the shop is produced in Palestine)

Instructions:

Combine the lamb, onions, garlic, spices, saffron, mint, and coriander stems in a large, heavy pot. Add the water and bring to a boil, adding more water if necessary to cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender.

Add the carrots, chickpeas, winter squash, turnips, and the optional raisins, cinnamon, and harissa or other hot sauce to the pot, making sure they are covered with liquid (add more water if needed), and cook, covered, for 10 to 15 minutes more, or until the carrots and squash are tender. Taste for more harrisa or hot sauce and salt and pepper.

Once you've added the squash to the stew, cook the couscous following the directions on the box. Spoon the couscous into a large, shallow serving bowl and ladle the stew over it. Pass harissa or another hot sauce at the table.
This meal is for 3-4 people. Enjoy!

Philippe Prat