Moroccan Ramadan Couscous With Meat And Veggies - cooking recipe

Ingredients

Spices
1 teaspoon turmeric
1 teaspoon pepper
2 teaspoons ginger
1 teaspoon cumin
1 pinch saffron
1 teaspoon paprika
2 teaspoons salt
1 teaspoon coriander
Stew
2 lbs lamb or 2 lbs chicken
2 tablespoons olive oil
1 teaspoon minced garlic
1 onion, chopped
4 cups water
1 cup tomato sauce
1/2 red bell pepper, minced
2 carrots, quartered
1 zucchini, quartered
1 yellow squash, quartered
1 medium potato, peeled and quartered
1 (16 ounce) can chickpeas
Caramelized Onion Topping
1 onion, minced
2 tablespoons olive oil
3/4 cup brown sugar
1 teaspoon cinnamon
Couscous
2 cups dry couscous
3 cups water
4 teaspoons chicken base
1/4 cup butter

Preparation

Mix all spices in a dish and set aside.
Chop meat into large chunks. Heat oil. Brown meat on all sides for 5 minutes.
Add onion and garlic. Saute for 5 more minutes.
Add water, spices, and tomato sauce. Cook for 5 minutes.
Add carrots and potato pieces. Cook for 10 minutes.
Add zucchini and bell pepper to stew. Cook for 20 minutes.
Add the chickpeas and cook last 5-10 minutes.
Meanwhile, prepare onion topping. Saute onions to a light brown color.
Add rest of topping ingredients and cook till caramelized and bubbly. Set aside.
Boil the water for couscous. Add chicken base and butter.
Add couscous. Make sure this is the last part of the recipe you make.
Once the couscous is added, leave it alone for 5 minutes.
Fluff couscous with fork. Time to eat!
Serve any way you like. I plate the cousouse and top it with as much or as little stew as I want. Then I add the vegies that I want and top it all off with the sweet onion/raisin topping.