Couscous With Seven Vegetables

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Washington Post


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3 to 4 tablespoons extra-virgin olive oil

3 to 3 1/2 pounds boneless lamb shoulder, cut into 10 pieces

1 pound onions, cut in medium slices

1 teaspoon ground ginger

Pinch saffron


Freshly ground black pepper

1 pound peeled and seeded medium tomatoes, each cut into 4 to 6 pieces, depending on size

11 1/2 cups water

1/2 pound chickpeas, soaked the day before and drained (may substitute one 15-ounce can of chckpeas, drained)

1 head cabbage, quartered

1 pound carrots, peeled and halved lengthwise and crosswise

1 pound small turnips, peeled and halved

1 small (about 1 pound) pumpkin, peeled, seeded and cut into large chunks (may substitute butternut or acorn squash)

1 pound zucchini, halved lengthwise and crosswise

1 bunch cilantro, tied with kitchen string

2 packages (4.4 pounds) medium-grain couscous

2 tablespoons corn oil

2 1/3 sticks (5.3 ounces) unsalted butter, cut in small pieces

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