Moroccan Lamb and Seven-Vegetable Couscous

Ingredients

• 1 lb. boneless lamb, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper, optional
• 1/2 teaspoon salt
• 2 cups chicken broth or water
• 1 cup couscous
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 3 tomatoes, chopped
• 3/4 cup frozen peas
• 3/4 cup raisins, optional

Directions

1. Blot the lamb well with paper towels, then season it generously with salt and pepper. Warm the oil in a large Dutch oven or another sturdy pot over medium-high heat until it glints. Sear the lamb in batches, keeping the pieces in one layer and adding more oil if the pot needs it, for about 2 minutes on each side. As each batch browns, move it to a plate.
2. Turn the heat down to medium, then put the lamb, along with any juices on the plate, back into the pot. Sprinkle in the coriander, cumin, ras el hanout, and saffron, and stir until the lamb is evenly coated. Cook, stirring, until the spices smell fragrant, 1 to 2 minutes.
3. Pour in the tomatoes and broth. Bring everything to a boil, then reduce the heat so it simmers, cover the pot, and cook for 45 minutes.
4. Take off the lid and spoon away any foam from the top of the broth. Stir in the carrots, turnip, eggplant, pumpkin, onion, and raisins. Cover and cook over low heat, stirring now and then, until the vegetables are just starting to soften, 14 to 15 minutes. Add the zucchini and keep cooking, stirring occasionally, until the zucchini starts to soften, about 10 minutes. Stir in the chickpeas gently, then cook for 5 to 7 minutes more. Add 1 Tbs. of the butter, stir until it melts, and take the pot off to the side.
5. Make the couscous according to the package directions, adding the remaining 1 Tbs. butter and 1 tsp. salt to the water. You can also use broth in place of the water.
6. Right before serving, mix the cilantro into the couscous. Pile the couscous onto a large platter, spoon the vegetables and lamb over the top, add more cilantro if you like, and pass harissa alongside.