Moroccan Spiced Lamb Stew

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2 pounds lamb shoulder or breast, trimmed of fat and gristle and cut into 1 1/2-inch cubes

6 medium onions, peeled and cut into quarters

8 cloves garlic, peeled and smashed with the flat side of a knife

2 1/2 tablespoons chopped fresh ginger

3/4 teaspoon crushed saffron threads

2 sticks cinnamon

5 cups good-quality reduced-sodium chicken broth

1 1/2 pounds fennel bulbs, rinsed and trimmed, cut into slices 1/2-inch thick and 2 inches long

5 carrots, peeled, cut lengthwise in half and into 2-inch lengths

1 (14 1/2-ounce) can tomatoes, coarsely chopped

1 bunch cilantro, rinsed, drained, and tied together

1 (15-ounce) can chickpeas, blanched briefly in boiling water, refreshed in cold water, and drained thoroughly

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

3 cups quick-cooking couscous

3/4 cup chopped fresh cilantro leaves

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