This recipe makes an enormous quantity, so you may want to cut it in half. It takes a while to make, so I like to cook enough stew to last a few days. The dish is adapted from my step-grandmother’s recipe, the flavors of which come from her years living in the Middle East and Eastern Europe.
- 1/3 cup extra virgin olive oil
- 1/4 cup, plus another 1/4 cup butter
- 1 large yellow onion, chopped
- 1 large tomato, chopped
- 1 green zucchini, chopped
- 1 yellow zucchini, chopped
- 1-2 carrots, peeled, chopped
- 1/2 small butternut squash, peeled, cubed
- 1/2 head green cabbage, sliced thickly
- 2 rutabagas, peeled, chopped
- 2 turnips, peeled, chopped
- 1 quart chicken broth
- 1 quart beef broth
- 1 chicken, cut up
- 3 lbs lamb shoulder or shank, cubed
- 1 can chickpeas, rinsed, strained
- 1/2 tsp, plus 1/4 tsp saffron
- 1/2 tsp, plus 1/4 tsp powdered ginger
- 1/4 tsp, plus 1/4 tsp ground black pepper
- 4 tbsp chopped parsley
- 2 tbsp fresh thyme leaves
- 2 bay leaves
- 3 cups couscous
- 1/4 tsp salt
1. In a large pot over medium heat, saute onion, tomato, zucchinis, carrots, butternut squash, cabbage, rutabagas, and turnips in olive oil and 1/4 cup butter for about 10 minutes. Vegetables should be roughly chopped, about 1-inch square.
2. Add broth, meat, chickpeas, 1/2 tsp saffron, 1/2 tsp ginger, 1/4 tsp black pepper, parsley, thyme, and bay leaves and cook with cover over medium-low heat for about 1 and 1/2 hours, or until meat and vegetables are tender. Remove bay leaves, any large bones, and extra skin from chicken.
3. Cook couscous according to package instructions, but add remaining herbs and salt to the water. When couscous is finished cooking, add 1/4 cup butter and fluff with a fork.
4. To serve, ladle stew over couscous in large serving platter or in individual bowls.