Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds | America's Test Kitchen

Ingredients

• 4 cups plain couscous (medium), 1 1/2 pounds
• 1 teaspoon table salt
• 1 cup dried chickpeas (about 7 ounces), soaked in water until rehydrated (at least 4 hours)
• 2 lamb shanks (about 1 1/2 pounds)
• 2 teaspoons table salt
• 1 tablespoon ground black pepper
• 1 teaspoon ground ginger
• 1/4 teaspoon saffron threads
• 3 medium onions , quartered
• 2 sprigs fresh parsley leaves
• 2 sprigs fresh cilantro leaves , tied together with the parsley in a bundle
• 3 tablespoons unsalted butter
• 6 small carrots , peeled and quartered
• 6 turnips (small), peeled and quartered
• 1 1/2 pounds pumpkin , peeled, seeded, and cut into 2-inch chunks
• 5 zucchini (very small), halved crosswise
• 2 cups lamb broth (strained), see step 7
• 1 large Spanish onion , quartered and sliced thin, lengthwise
• 1/2 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/4 cup sugar
• 2 tablespoons vegetable oil
• 1 cup whole blanched almonds
• 2 tablespoons unsalted butter