Couscous
| Yield: | 6 Servings |
| Categories: | Moroccan, Lamb |
| 2/3 | c | Dried chickpeas |
| 3 | tb | Olive oil |
| 2 | lb | Lean, boneless lamb shoulder |
| 1/2 | c | Chopped white onions |
| 5 | c | Boiling water |
| 3 | tb | Fresh lemon juice |
| 1/2 | c | Ripe tomatoes |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | Bay leaf | |
| 2 | ts | Crushed dried mint |
| 1 | ts | (scant) salt (or to taste) |
| 1/4 | ts | Freshly ground black pepper |
| 4 | Medium-sized carrots | |
| 3 | sm | Turnips |
| 2 | c | Couscous |
| 3 | sm | Zucchini |
| 2 | Italian sweet peppers |
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