Name: Couscous with Lamb Stew
Yield: Makes 8 to 10 servings
Ingredients: 2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes; 1/4 cup olive oil; 3 large onions, thinly sliced; 8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded; 4 cups canned tomato juice; 1 teaspoon salt; 1 teaspoon black pepper; 1 fresh habanero or cayenne chile, finely chopped, including seeds; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon dried rosemary; 1 bay leaf (not California); Pinch of saffron threads; 4 carrots, sliced 1/2 inch thick; 4 turnips, peeled and cut into 1/2-inch-wide wedges; 3 red or green bell peppers, cut into 1/2-inch pieces; 1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick; 1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off; 2 tablespoons tomato paste; 1/2 teaspoon paprika; 1 tablespoon crushed dried rose petals (pesticide-free; optional)*; 1/2 teaspoon cayenne, or to taste; 4 cups water; 2 tablespoons unsalted butter; 1 teaspoon salt; 2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

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Couscous with Lamb Stew

Active time: 1 1/2 hr Start to finish: 3 1/2 hr

This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.

Cooks' Note

*Available by mail order from Kalustyan's (212) 685-3451.

Recipe notes

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