Merguez And Lamb Couscous

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1370
FAT
230%
CHOL
98%
SOD
131%

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Ingredients for 8 servings

1 tablespoon salt

3 tablespoons olive oil

2 cups (1 can) chickpeas, drained

2 lamb shanks, trimmed, meat removed and cut into 2-inch pieces

1 head fennel, cut into 2-inch-thick slices

4 teaspoons ground pepper

2 pounds lamb neck or shoulder, trimmed of fat and cut into 2-inch pieces (on the bone)

3/4 pound seedless raisins

10 medium-size onions, skinned and cut into 1/2-inch pieces

1/2 rutabaga, skinned and cut into 2-inch cubes

2 1/2 cups slow-cooking couscous

2 teaspoons ground ginger

1 pound merguez, or any good spicy sausage, cut into 2-inch lengths

15 medium carrots, scraped, halved and cut into 2-inch lengths

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