Drain the water from the soaked chickpeas and cook it until soft.
Meanwhile, heat the olive oil in a 4 to 5 quart cooking pot at medium high setting. Add the chopped onions and sauté until golden brown.
Add the lamb and brown it for a few minutes. Next add the ingredients from grated ginger through black pepper and stir.
Then add the chopped tomatoes, stir and cook about five minutes. Stir in the tomato paste. Add water, bring to a boil and allow it to simmer for about an hour.
Next add the cooked chickpeas and cook for about 10 minutes. And then add the vegetables (I use organic and retain the peel), herbs and salt to taste. Add raisins (soaked in water) if you prefer.
Let it simmer for about 20 minutes until all the ingredients are well cooked*.
Add one to two teaspoons ghee in the end, right before serving.
Preheat the oven to 350 degrees F.
Prepare the Cauliflower couscous about 20 minutes before the Moroccan Lamb and Vegetable Stew is done*.
Cut the cauliflower into small pieces and pulse it in a food processor until it turns into couscous sized granules. Spread it out on a foil or parchment paper lined baking sheet and bake for about 10 to 15 minutes*.
Meanwhile, in a medium saucepan, bring about 1 3/4 cups water to a boil with 2 pinches of salt (or as per taste).
Add olive oil or butter and stir in the couscous. Remove the saucepan from the heat source and allow it to stand for about 5 minutes or more until the water is absorbed.
Using a fork fluff the couscous to break any lumps.
Combine the cooked grated cauliflower with the couscous, using a fork to fluff it up.
Serve this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous immediately. I arrange the vegetables and lamb over the couscous and serve the remaining gravy on the side.
Offer some marinated olives and harissa or a ground red chili paste (like sambal oelek) on the side.
Ras el Hanout is a specialty Moroccan spice blend available at Moroccan or Middle Eastern stores and online.
For this Moroccan Lamb and Vegetable Stew with Cauliflower Couscous, you may also use butternut squash or sweet potato instead of acorn squash, or even some in addition to it.
Generally the cooking time for lamb may vary from 1 1/2 to 2 hours. Adjust the timing of the addition of chickpeas and vegetables accordingly, to add those about 20 minutes prior to when the lamb should be well done.
You may follow the package instructions for cooking any commercially available couscous.
Alternatively the grated cauliflower may be sautéed with 1 to 2 teaspoons of oil for about 5 to 7 minutes.
Serving Size: 1 cup stew with 1 cup couscous
Calories 334, Total Fat 10 g (Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 7 g), Cholesterol 32 mg, Sodium* 136 mg, Potassium 769 mg, Phosphorus 224 mg, Total Carbohydrate 42 g, Dietary Fiber 8 g, Sugars 6 g, Protein 18 g* Nutrition facts not including salt. Check for any added salt in spice mixes and other ingredients and adjust.