Moroccan Couscous with Seven Vegetables

If using dried chickpeas, place Dried Chickpeas in a bowl, cover with cold Water and soak overnight; for a quick method, boil for 2 minutes, remove from heat and let sit 1 hour before draining.

Cut the Lamb Shoulder into large chunks, pat dry and season with Salt and Black Pepper. Heat a glug of Olive Oil in a large heavy pot over medium-high heat and brown the lamb in batches until nicely caramelized; remove and set aside.

Reduce heat to medium, add the chopped Onion to the pot and sauté until translucent. Stir in the chopped Tomato and cook until it breaks down, then add Ground Ginger, Ground Turmeric and a stick of Cinnamon — cook a minute to bloom the spices.

Place the browned lamb back in the pot with the soaked/drained chickpeas, pour in enough water to cover, add a pinch of Saffron Threads (steep the threads in a tablespoon of hot water first and add the infused liquid), bring to a gentle simmer, cover and cook until the lamb and chickpeas are tender (about 1½–2 hours).

Meanwhile, prepare the vegetables: roughly chop the Celery, Carrot, Turnip, Potato, Pumpkin, Zucchini and Green Cabbage.

When the meat and chickpeas are nearly tender, add the firmer vegetables first (carrots, turnips, potatoes, pumpkin and celery), simmer 15–20 minutes, then add the cabbage and zucchini and cook another 10–15 minutes until all vegetables are just tender but not mushy.

While the stew finishes, make the couscous: place Medium-Grain Couscous in a wide bowl. Bring a measured amount of Water to a boil (use a 1:1.25 couscous-to-water ratio for medium-grain), stir in a pinch of salt, a splash of Olive Oil and the Unsalted Butter until melted, pour over the couscous, cover tightly and let steam 10 minutes; then fluff with a fork.

Adjust seasoning of the stew with more Salt and pepper to taste. Stir in chopped Cilantro and Parsley just before serving to lift the flavors.

To serve, mound the fluffy couscous on a large platter, arrange the lamb and the seven vegetables over the top, ladle plenty of the aromatic broth over everything, and sprinkle with extra herbs if desired.