PASTA AND COUSCOUS:
Outlined below is the sauce recipe. Traditionally, this recipe MUST include, both, chicken and lamb, and seven vegetables; eat up. Serve with Couscous.
In an 8 quart pot, heat oil.
Saute onions until tender, but not browned. Add lamb and chicken pieces. Stir to coat. Let brown for a few minutes.
Add the tomatoes, parsley, cilantro, water and saffron. Bring to a boil on high heat and let simmer covered on medium heat.
Add the turmeric, ginger, carrots, turnips, garbanzo beans and celery. Cover and bring back to a boil on medium heat.
Cook until the lamp and chicken are tender, about 40 minutes.
Remove the chicken, carrots and turnips from the broth and keep warm covered in a warm oven.
To the remaining sauce, add the butternut squash (or potatoes), zucchinis and salt and pepper.
Bring to a boil, cover and simmer until the squash is tender, about 15 minutes, cut to test.
Remove the squash and zucchini from the sauce and place in the warm plate with the chicken and other vegetables to keep warm.
Remove from the broth and discard the parsley and cilantro.
Let the sauce simmer until meal time.
At meal time, mound the couscous onto a large platter. Top with cooked vegetables and surround with chicken and lamb. Garnish with raisins.
In a separate small bowl, mix about 1 cup of the broth with the Harissa and set on the table for guests to help themselves.
Fill another soup bowl with the remaining broth. Guests can top their couscous, vegetable and meat mixture with the broth and Harissa sauce.
Say Bismillah and eat!