Algerian Couscous with Lamb and Vegetables

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 3 cups medium-grain couscous
• 2 onions, chopped
• 3 carrots, chunked
• 2 turnips, chunked
• 1 small squash, chunked
• 1 can chickpeas, drained
• 2 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp ras el hanout
• 1/4 cup olive oil
• 6 cups water or stock
• Salt and pepper to taste

Instructions

1. 1In the bottom of a couscoussier or large pot, brown the lamb chunks with onions in olive oil.
2. 2Stir in tomato paste, turmeric, ras el hanout, salt, and pepper, then add the water and bring to a simmer.
3. 3Cover and cook the lamb stew for 45 minutes until nearly tender.
4. 4Add the carrots, turnips, and squash and continue simmering for 20 minutes, then stir in the chickpeas.
5. 5Meanwhile, steam the couscous in the top basket of the couscoussier over the simmering stew, or prepare according to package directions with a little of the broth.
6. 6Fluff the steamed couscous with a fork and drizzle with a little olive oil and warm broth.
7. 7Mound the couscous on a large platter, arrange the lamb and vegetables on top, and ladle over extra broth.
8. 8Serve with harissa on the side for those who want extra heat.

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