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Ingredients

• 2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
• 1 large yellow onion, chopped
• 1 large tomato, diced
• 4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
• 1 small bouquet parsley, approximately 1/2 cup
• 1/2 cup olive oil
• 1/2 teaspoon saffron
• 1/2 teaspoon ground ginger
• Salt, to taste
• 1 tablespoon black pepper
• 24 ounces couscous
• 1 pound green and yellow zucchini cut in half lengthwise
• 1 pound baby carrots
• 1 pound potatoes, any kind, peeled and cut into quarters
• 1/2 head cabbage, diced
• 1 pound peas, fresh or frozen
• 2 rutabagas, peeled and diced
• 2 large turnips, peeled and cut into quarters
• 1/2 cup butter, softened
• * Bay leaves and fresh thyme may also be added to the recipe
• * 2 to 3 whole jalapenos can also be added to the vegetables, then served separately

Description

Food Network Invites You To Try This Moroccan Couscous With Meat And Vegetables Recipe.

Food Network