Algerian Couscous with Lamb and Vegetables

Ingredients

• 4 cups couscous
• 2 1/2 lbs lamb shoulder, cut into chunks
• 2 onions, chopped
• 3 carrots, cut into chunks
• 2 turnips, quartered
• 1 cup pumpkin, cubed
• 1 cup chickpeas, cooked
• 1 tsp turmeric
• 1 tsp cinnamon
• 6 cups water or stock
• 3 tbsp olive oil

Instructions

1. 1Heat olive oil in a large pot and brown the lamb chunks with onions.
2. 2Stir in turmeric and cinnamon, then add water and bring to a simmer.
3. 3Cover and cook 45 minutes until the lamb is nearly tender.
4. 4Add carrots and turnips and cook 15 minutes, then add pumpkin and chickpeas and cook 15 more minutes.
5. 5Meanwhile, steam the couscous in a couscoussier or rehydrate with warm broth, fluffing frequently.
6. 6Mound the couscous on a large platter, top with lamb and vegetables, and moisten with broth.

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