Ingredients

INGREDIENTS
Steamed Couscous
4 cups Plain couscous (medium), 1 1/2 pounds
1 teaspoon Table salt
Moroccan Lamb Broth with Chickpeas and Vegetables
1 cup Dried chickpeas (about 7 ounces), soaked in water until rehydrated (at least 4 hours)
2 Lamb shanks (about 1 1/2 pounds)
2 teaspoons Table salt
1 tablespoon Ground black pepper
1 teaspoon Ground ginger
1/4 teaspoon Saffron threads
3 Medium onions , quartered
2 sprigs Fresh parsley leaves
2 sprigs Fresh cilantro leaves , tied together with the parsley in a bundle
3 tablespoons Unsalted butter
6 Small carrots , peeled and quartered
6 Turnips (small), peeled and quartered
1 1/2 pounds Pumpkin , peeled, seeded, and cut into 2-inch chunks
5 Zucchini (very small), halved crosswise
Glazed Onions with Raisins
2 cups Lamb broth (strained), see step 7
1 Large Spanish onion , quartered and sliced thin, lengthwise
1/2 teaspoon Ground cinnamon
1/2 cup Raisins
1/4 cup Sugar
3 tablespoons Unsalted butter
Table salt and ground black pepper
Fried Almonds
2 tablespoons Vegetable oil
1 cup Whole blanched almonds
2 tablespoons Unsalted butter

Description

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