Moroccan Style Pot Roast

• 2 Tbsp. Olive Oil
• 6-1/4 cups water, divided
• 1-3/4 cups Chicken Broth
• 2 tsp. Turmeric
• 1 tsp. Ground Black Pepper
• 1/2 tsp. Ground Ginger
• 3-1/2 lbs. Chicken, cut into eight pieces and skinned
• 6 Carrots, peeled and halved crosswise
• 4 small Zucchinis, halved crosswise and lengthwise
• 2 lbs. Boneless Lean Lamb, cut into 1 inch cubes
• 1/2 cup instant minced Onion
• 1-1/2 tsp. Salt
• 1 tsp. Ground Allspice
• 1/4 tsp. Saffron Threads, crushed
• 1 Tbsp. Butter or Margarine
• 1 lb. Couscous, uncooked
• 3 large Sweet Potatoes, peeled and quartered
• 1 19 oz. can Chick Peas, drained
• 3/4 cup Dark Seedless Raisins

Instructions

In a large Dutch Oven, heat oil until hot. Add lamb and chicken in small batches; brown on all sides. Pour off fat. Add 4 cups water, chicken broth, 1/4 cup onion, turmeric, salt, black pepper, allspice, ginger and saffron; bring to a boil. Reduce heat and simmer, covered, for 30 minutes. meanwhile, in a small bowl combine the remaining 1/4 cup onion and 1/4 cup water; let stand until softened - about ten minutes. In a small saucepan heat butter until hot. Add softened onion; saute until golden, about five minutes; set aside. In a medium bowl combine couscous and remaining 2 cups water; set aside. Add carrots and sweet potatoes to Dutch Oven; boil gently for ten minutes. Stir in zucchini, chick peas and raisins. Combine Couscous and sautéed onion in steamer or colander which fits snugly in Dutch Oven without touching stew. Cover tightly and steam for 20 minutes. Toss Couscous to separate grains. To serve, place couscous grains on large hot platter. Surround with meat and vegetables. Serve broth and Harissa (a form of red chili paste) on the side.

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