Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds

Name: Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds
Cuisine: Africa & Middle-East, African
Ingredients: 4 cups, plain couscous (medium), 1 1/2 pounds; 1 teaspoon, table salt; 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; 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; 2 tablespoons, vegetable oil; 1 cup, whole blanched almonds; 2 tablespoons, unsalted butter

Main Courses
Africa & Middle-East
African
Pasta, Grains, Rice & Beans
Meat
Grains
Lamb

Appears in Cook's Illustrated March/April 1995

For the proper texture, steaming couscous is essential—it fluffs this Maghrebi staple, which lies somewhere between grain and pasta, to twice the volume of mere soaking.

SERVES 10

TIME 6½ hours

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