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Ingredients

1. 1 stick (4 ounces) unsalted butter
2. 4 medium tomatoes, coarsely chopped
3. 2 pounds well-trimmed, boneless lamb shoulder, cut into 1-inch cubes
4. 1 large onion, finely chopped
5. 1 teaspoon ground cumin
6. Kosher salt and freshly ground pepper
7. 1 tablespoon harissa (see Note), plus more for serving
8. 10 3/4 cups water
9. 3 cups couscous
10. 2 tablespoons vegetable oil
11. 3 large carrots, peeled and quartered lengthwise, quarters halved crosswise
12. 2 medium white turnips, peeled and cut into 1/2-inch wedges
13. 1/2 head of Savoy cabbage, cut into 6 wedges
14. One 1/2-pound eggplant—peeled, halved crosswise and cut into 1-inch-thick sticks
15. 1/2 medium butternut squash, peeled and cut into 1-inch-wide sticks
16. 3 medium zucchini, quartered lengthwise

Description

Food & Wine