Ingredients

Yield: 6 servings
Prep time: 25 minutes
Cooking time: 1 hour

1/4 cup vegetable oil
1 pound boneless lamb, cut into 6 pieces, or 1 pound boneless lamb cut in 1-inch cubes
1 teaspoon salt or to taste
1 teaspoon black pepper
1/2 teaspoon turmeric
2 cups water
1 cup dried chickpeas, soaked overnight in water, drained and skins peeled off, or 1 15 1/2-ounce can ready-to-use chickpeas, drained
2 or 3 large onions (2 pounds), cut into slices lengthwise
1 cup white or golden raisins
1 pound instant couscous

Directions

Stir-fry oil and lamb over moderate heat for five minutes. Add the salt, pepper, turmeric and water. Bring to a boil and simmer 45 minutes. Add the chickpeas, onions and raisins and cook 15 minutes. While final stew ingredients are cooking, prepare couscous according to package directions.

To serve, put the couscous in a large bowl and level it slightly. Sprinkle about 1/2 cup of the liquid from the meat mixture over it. Do not moisten sauce, as it will make the pasta soggy. Toss well to mix. Serve excess sauce separately for adding at table.

Put the lamb in the center of the couscous and arrange the onions, raisins and chickpeas over everything.