Moroccan Cousous in the Fez Style

Name: Moroccan Cousous in the Fez Style
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8-10 serving(s)
Ingredients: 1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned); 4 cups couscous (1 1/2 pounds, not instant); 4 lamb shanks; 1/2 cup butter; 4 tablespoons vegetable oil; salt (to taste); 1 tablespoon black peppercorns; 1 pinch saffron; 1/2 teaspoon turmeric; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 2 cinnamon sticks; 3 onions, quartered; 6 fresh cilantro stems (and 6 fresh parsley sprigs, tied together with the cilantro); 6 ripe tomatoes, peeled, seeded and quartered; 1 lb carrot, cut into 2inch pieces; 1 lb small turnip, quartered; 1 quinces, peeled, cored and cubed; 1/2 lb butternut squash, peeled and cubed; 1 lb zucchini, quartered; 1 fresh hot chili pepper; 1 cup raisins

Submitted by Annacia

"Said to be the national dish of Morocco. This recipe sounds wonderful. No times were given so I'm taking my best guess, please remember that it's only a guess and could be way off."

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Ready In:: 3hrs
Ingredients:: 22
Serves:: 8-10

ingredients

1 cup dried garbanzo beans, soaked and peeled (needing to peel them is not likely these days as you buy them cleaned)
4 cups couscous (1 1/2 pounds, not instant)
4 lamb shanks
¹⁄₂ cup butter
4 tablespoons vegetable oil
salt (to taste)
1 tablespoon black peppercorns
1 pinch saffron
¹⁄₂ teaspoon turmeric
¹⁄₂ teaspoon ginger
¹⁄₄ teaspoon nutmeg
2 cinnamon sticks
3 onions, quartered
6 fresh cilantro stems (and 6 fresh parsley sprigs, tied together with the cilantro)
6 ripe tomatoes, peeled, seeded and quartered
1 lb carrot, cut into 2inch pieces
1 lb small turnip, quartered
1 quinces, peeled, cored and cubed
¹⁄₂ lb butternut squash, peeled and cubed
1 lb zucchini, quartered
1 fresh hot chili pepper
1 cup raisins

directions

In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins.
In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes.
Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours.
Cut meat into chunks, discarding bones.
Add carrots, turnips and quince to lamb broth and simmer 30 minutes.
Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.
To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.
To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash.
Strain broth, correct seasoning and moisten couscous and vegetables with broth.