Lamb Couscous

4 quarts water
3 lbs lamb shoulder, cut into pieces
2 lbs sliced onions
Salt and pepper to taste
1/2 tsp saffron threads
3lbs couscous
2 lbs white turnips, peeled and cut into 2 inch pieces
2 lbs carrots, peeled and cut into 2 inch pieces
2 lbs zucchini, cut into 2 inch pieces
4 tb chopped fresh coriander
4 tb butter at room temperature.

In the lower part of a steamer, put the water, lamb, onions, salt and pepper and saffron. Bring to a boil and simmer, covered, for 45 minutes. Meanwhile, put the couscous in a large bowl and add cold water to cover. Work the water into the grains for a minute or two. Drain. Transfer the grains to a large foil baking pan and spread them out. Let the grains swell for 10 to 15 minutes. Break lumps in the grains, so that all grains are separate.

Take a piece of cheesecloth long enough to go around the circumference of the steamer. Dampen it with water and dust it with flour. Remove the lid from the stew and add the top of the steamer, wrapping the piece of cheesecloth around the rim of the bottom part. Secure and make sure that no steam is escaping from the sides. Add a quarter of the couscous. When the steam comes through, add the remaining grains and steam, uncovered, for 20 minutes.

Remove the stew from the steamer and cover with a lid. Transfer the coucous grains to the foil baking pan. With a metal spoon, stir and spread the grains. Sprinkle with salt to taste and 1 cup of cold water. Let stand for 30 minutes. Add the turnips, carrots, and coriander to the stew. Return the couscous to the steamer and replace it over the stew. Steam, uncovered, for 15 minutes. Add the zucchini to the stew and continue cooking for 15 minutes longer.

Put pieces of the butter over the couscous and stir through. Arrange the couscous on a large serving platter. Make a well in the middle and arrange the lamb and vegetables in it. Spoon the cooking liquid onto the lamb and couscous. Serve any extra stew and broth on the side. 10 servings.

Adapted from a recipe in Good Food from a Small Kitchen.