Title: Couscous with 7 vegetables in the fez manner
 Categories: 
      Yield: 4 Servings
 
      5 tb Butter
      4 tb Vegetable oil
      4    Lamb shanks
        pn Saffron
      1 tb Ground black pepper
    1/2 ts Ground coriander
    1/2 ts Tumeric
    1/2 ts Ginger
    1/2 ts Ground allspice
      2    Cinnamon sticks
      6    Cilantro and 6 parsley
           Sprigs tied together
      6    Tomatoes, peeled., seeded
           And quartered
      3    Onions, quartered
      3 qt Water
      1 c  Dried chick peas (soaked
           Overnight and peeled)
      1 lb Carrots peeled and cut into
      2    Inch pieces
      1 lb Small white turnips,
           Quartered
    1/2 lb Butternut squash, peeled &
           Cubed
      1    Quince, peeled, cored and
           Cubed
      1 lb Small zucchini, quartered
      1    Fresh chili pepper
      1 c  Raisins
      2 tb Harissa
      4 c  Couscous, cooked
 
  In the bottom of a pot put the first 13 ingredients. Cover the pot
  and cook gently 10 minutes, stirring occasionally. Then add the water
  and peeled chick peas. Cover the pot and simmer
  
  1 1/2 hours. Then remove the meat with a slotted spoon and cut it
  away from the bone and into chunks, discarding the bones. Add the
  carrots, turnips, squash and quince to the pot and simmer until
  vegetables are almost tender, about 20 minutes. Then add the
  zucchini, chili pepper, and raisins. Simmer for 20 more minutes.
  
  Put the meat and vegetables on a serving platter, surround it with the
  Couscous, mix the harissa in a bowl with 1 1/2 to 2 cups of lamb
  broth, ladle harissa mixture on Couscous, and serve.
  
  Yield: 6-8 servings
  
  GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01