Tips: in a real pinch I have used canned chickpeas –the dish was tasty – BUT not the same when I used real chickpeas. I have also made this couscous with beef and chicken.

Ingredients:

1 ½ cup dried chickpeas, that have been soaked overnight
2 4 large yellow onions, quartered and sliced
3 Kosher salt to taste
4 Fresh Black pepper to taste
5 1 tsp. ground ginger
6 ½ tsp. ground turmeric
7 4 -5 strands of saffron crushed
8 2 tbsp. Margarine
9 2 tbsp. extra virgin olive oil
10 1-2lbs lamb (you can use baby lamb chops, lamb neck or shoulder cut into pieces)
11 1 ½ lbs instant couscous
12 1 lb carrots, chopped
13 2 large zucchinis, chopped
14 ¼ cup sugar
15 1 1/3 cups dark raisins
16 1 ½ lbs of butternut squash, cut into cubes
17 1 tbsp. melted margarine
18 1 tsp. ground thyme
19 1 tsp. ground cinnamon
20 1 ½ cup toasted almond slivers

Directions:

In a large Dutch oven, cook the onions, salt, pepper, ginger, turmeric, saffron, margarine and olive oil. Mix the onions with a wooden spoon, and cover and cook on medium-low for about 10-12 minutes until the onions have softened.

Once they have softened, uncover onions and let them cook until they have turned golden. Add the lamb and pan sear on all sides. Add 8 cups of water and bring to a boil, then cover and simmer over medium –high heat for about 2 hours.

After 2 hours add the chickpeas, carrots, zucchini, butternut squash, sugar, raisins and cook for another 30 -35 minutes.

Add salt and pepper to taste.

In a large bowl toss your warm couscous with the melted margarine, thyme, & cinnamon.

To Serve: Spread out the couscous onto the plate and ladle heaping piles of cooked lamb with a little of its broth and vegetables on top. Garnish with lots of toasted slivered almonds.

MAKING ONLY THE VEGETABLE COUSCOUS Tip: if you just want to make the vegetable part of this couscous dish. Toss all your vegetables including the rasins in a large bowl with olive oil, and all the spices (saffron, thyme, salt, pepper, ginger & turmeric and the sugar). Lay them out on a well-oiled cookie tray and roast in oven on about 325 for 40-45 minutes. Serve them on top of couscous for a great side dish.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.