Lamb Stew for Couscous Dinner

Serves 8

2 cups couscous

1 tsp salt

4 lb lamb stew meat cut in cubes

Salt and pepper to taste

1/3 cup olive oil

2 large onions, sliced

3 medium zucchini, sliced

2 cloves garlic, chopped

2 green peppers, chopped

2 tomatoes, chopped

1 eggplant, chopped

4 cups beef or vegetable broth

1 6oz can tomato paste

¼ cup lemon juice

1 tsp turmeric

½ tsp allspice, ground

1 tsp cumin, ground

1 tsp ginger, ground

1 can (14.5 oz) chickpeas

In the bottom of a couscousier or large stew pot, heat the oil. Season the lamb with salt and pepper and brown.
Add the onions and garlic and allow to cook for 5 minutes.
Add peppers, tomatoes, eggplant, zucchini to the pot.
Mix broth, tomato paste, lemon juice and the turmeric and other spices and add to the pot. Bring to a boil and reduce heat to simmer.
Prepare couscous by mixing with 1 tsp of salt in a large bowl. Add water by the spoonful and mix in a half cup or more until the couscous is thoroughly moist. Place in the top of the couscousier or in a colander and set on top of the stew pot. Cover.
Cook for about 1 ½ hours, stirring both stew and couscous occasionally.
Add one can of chickpeas and cook another 15 minutes.

When lamb is tender, serve stew in a bowl garnished with chopped fresh coriander (cilantro). Spread couscous on a platter with cinnamon, raisins, nuts, apricots or other garnish.

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