Kale, Chard And Chickpea Stew With Lamb Over Clever Couscous

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1 extra large onion, diced

1 large fennel bulb, cored and diced

2 cups lamb meat cut from 2 bone in lamb sirloins or chops (Reserve bones to cook with the stew for added flavor.)

2 Serrano chili peppers, minced (If you want less heat, use just one.)

2-3 T garlic, minced

1 T cumin seeds, crushed

1 T coriander seeds, crushed

1 T caraway seeds, crushed (If you don’t have a trusty mortar and pestle, put all the seeds in a baggie and bash them with a meat mallet to crack them a bit.)

1 t kosher salt (you can add more later if broth and tomatoes aren’t salty enough)

1 cinnamon stick

1 medium red skinned sweet potato, peeled and diced

1 large red bell pepper, diced

1 28 oz can diced tomatoes

2 cans chickpeas (garbanzo beans) with juice

12 cups vegetable or beef broth or a mixture of the two (I always prefer Better Than Bouillon paste so I can control concentration of flavor.)

4 c zucchini (about 2 medium) chopped

4 c sliced frozen okra (a one pound bag)

1 small bunch kale, stems removed, leaves chopped (about 4 cups)

1 small bunch chard, stems removed, leaves chopped (about 4 cups)

1 bunch green onions, chopped

1 handful fresh cilantro, chopped

1 handful fresh mint, chopped fine

Non-fat yogurt (optional)

Toasted pepitas (squash seeds), sunflower seeds, or pine nuts (optional)

1 medium head cauliflower, chopped

1 box whole wheat couscous

1 t salt

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