The Delicious Crescent

MOROCCAN LAMB STEW
1 Drain the water from the soaked chickpeas and cook it until soft.
2 Meanwhile, heat the olive oil in a 4 to 5 quart cooking pot at medium high setting. Add the chopped onions and sauté until golden brown.
3 Add the lamb and brown it for a few minutes. Next add the ingredients from grated ginger through black pepper and stir.
4 Then add the chopped tomatoes, stir and cook about five minutes. Stir in the tomato paste. Add water, bring to a boil and allow it to simmer for about an hour.
5 Next add the cooked chickpeas and cook for about 10 minutes. And then add the vegetables (I use organic and retain the peel), herbs and salt to taste. Add raisins (soaked in water) if you prefer.
6 Let it simmer for about 20 minutes until all the ingredients are well cooked.
7 Add one to two teaspoons ghee in the end, right before serving.
CAULIFLOWER COUSCOUS
1 Preheat the oven to 350 degrees F.
2 Prepare the cauliflower couscous about 20 minutes before the stew is done.
3 Cut the cauliflower into small pieces and pulse it in a food processor until it turns into couscous sized granules. Spread it out on a foil or parchment paper lined baking sheet and bake for about 10 to 15 minutes.
4 Meanwhile, in a medium saucepan, bring about 1¾ cups water to a boil with 2 pinches of salt (or as per taste).
5 Add olive oil or butter and stir in the couscous. Remove the saucepan from the heat source and allow it to stand for about 5 minutes or more until the water is absorbed.
6 Using a fork fluff the couscous to break any lumps.
7 Combine the cooked grated cauliflower with the couscous, using a fork to fluff it up.
8 Serve this Moroccan lamb stew with cauliflower couscous immediately. I arrange the vegetables and lamb over the couscous and serve the remaining sauce on the side.
9 Offer some marinated olives and harissa or a ground red chili paste (like sambal oelek) on the side.