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

1. Soak the chickpeas overnight in four times their volume of water in a

noncorrisble bowl. 2. Heat the olive oil in a heavy bottomed 5 to 7 quart pot.

3. Cut the lamb into 1 inch cubes. Brown them (in batches, if necessary)

on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and saute the onions for 2 minutes,

stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg,

bay leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture vfor 20 minutes.

6. Drain the chickpeas and stir them into the lamb mixture. Simmer the

ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots

and turnips. Cut the carrots into 3/4 inch long segments and the turnips into 3/4 inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in

step 7. Put the couscous pellets in a 2 to 3 quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the

couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low heat. 10. Slice the zucchini into 3 inch cuves and the peppers into 1/4

inch thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous

pellets as soon as the zucchini and pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then

pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving

platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0 395 32210 3. Houghton Mifflin, Boston. 1983 Posted by: Karin Brewer,

Cooking Echo, 7/92