Pumpkin Couscous

Name: Pumpkin Couscous
Ingredients: 1 1⁄2 lb. lamb neck or shoulder, cut into 5 pieces; 4-5 large yellow onions, peeled, then quartered and thinly sliced lengthwise; 1 tbsp. salt; 1 1⁄2-2 tsp. freshly ground black pepper; 1 tsp. ground ginger; 2 pinches pulverized saffron; 1⁄2 tsp. ground turmeric; 1 1⁄2 cups cooked chickpeas, skins removed; 1⁄2 lb. (2 sticks) unsalted butter; 4 cups couscous (not precooked); Flour; 6 carrots, peeled, trimmed, halved lengthwise, and cut into 2 1/2"-3"-long pieces; 1⁄4 cup sugar; 1 1⁄2 cups raisins; 1 1⁄2 lb. pumpkin or kabocha or butternut squash, trimmed, peeled, seeded and cut into 2" pieces

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This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.

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Ingredients

1 1⁄2 lb. lamb neck or shoulder, cut into 5 pieces
4-5 large yellow onions, peeled, then quartered and thinly sliced lengthwise
1 tbsp. salt
1 1⁄2-2 tsp. freshly ground black pepper
1 tsp. ground ginger
2 pinches pulverized saffron
1⁄2 tsp. ground turmeric
1 1⁄2 cups cooked chickpeas, skins removed
1⁄2 lb. (2 sticks) unsalted butter
4 cups couscous (not precooked)
Flour
6 carrots, peeled, trimmed, halved lengthwise, and cut into 2 1/2"-3"-long pieces
1⁄4 cup sugar
1 1⁄2 cups raisins
1 1⁄2 lb. pumpkin or kabocha or butternut squash, trimmed, peeled, seeded and cut into 2" pieces