Couscous with Lamb Stew

Ingredients

• ½ teaspoon dried rosemary
• 2 tablespoons unsalted butter
• 1 bay leaf (not California)
• 1 saffron threads
• 4 carrots
• 1 teaspoon salt
• 2 10-oz boxes quick-cooking couscous
• + 20 more ingredients
• • ½ teaspoon cayenne
  • 1 fresh habanero or cayenne chile
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups canned tomato juice
  • 2 tablespoons tomato paste
  • 1 19-oz can chickpeas
  • ½ teaspoon paprika
  • 1 ½ pounds zucchini
  • 1 pound pumpkin or butternut squash
  • 8 large tomatoes (4 1/2 lb)
  • 3 large onions
  • ¼ cup olive oil
  • 2 pounds boneless lamb shoulder, trimmed
  • 3 red or green bell peppers
  • 1 tablespoon crushed dried rose petals (pesticide-free)
  • 4 turnips
  • 4 cups water

Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl. Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in b...

View full recipe at Epicurious