How To make Couscous Beidaoui

2 tablespoons olive oil
3 pounds lamb shanks

or lamb shoulder
4 medium onions :

thinly sliced
16 ounces canned whole tomatoes
20 sprigs parsley

washed & tied with
:

string 10 sprigs cilantro

washed & tied with
:

string 6 cups water

up to 8
8 Spanish saffron threads :

crushed
2 teaspoons ground ginger
4 small carrots

cut into sticks
4 small turnips :

quartered
1 pound pumpkin

or winter squash
1 head cabbage :

(small) quartered
4 zucchini

unpeeled and
:

quartered 15 ounces canned garbanzo beans

drained
salt :

to taste pepper to taste 1 pound instant couscous
1/4 cup butter
1/4 cup raisins

plumped in warm
:

water & drained
In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes. Add the onions, and cook until softened, another 5 minutes. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes.
Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30 to 35 minutes. Preheat oven to 200?F. With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.
Add the cabbage. Cook with the cover on until cabbage is tender, 25 to 30 minutes. Transfer to the oven and keep warm. Discard the parsley and cilantro. Add the zucchini and drained garbanzo beans. Simmer 10 minutes.
Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork. To serve, mound the couscous on a serving platter. Top artfully with all the cooked vegetables. Surround with lamb pieces. Sprinkle with raisins. Serve with extra broth on the side.
(serves 6 to 8)
Notes: This particular couscous is popular in Casablanca. The recipe was listed at: http://www.bpe.com/travel/africa/morocco/couscous.html