Lamb-And-Sausage Couscous

3 lb Lamb shoulder
- cut into 2-in cubes 1/2 ts Salt; or to taste
Freshly ground black pepper 1 tb Olive oil
1 md Onion; quartered
4 md Carrots; peeled
-and cut into 1/2-in rounds 2 Celery stalks
- cut into 4 pieces 1/4 c Tomato paste
3 tb All-purpose flour
1 c Dry white wine
6 c Low-sodium chicken broth
-=OR=- Water 1 ts Cayenne pepper
1 tb Ground cumin
6 Spicy sausages
- preferably merguez-style 2 md Zucchini
- cut into rounds 1-in thick 1 1/2 c Couscous
PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt
and pepper as desired. Heat the oil in a large covered casserole or
Dutch oven over high heat on top of the stove. Add the meat,
without crowding, in batches if necessary, and brown well on all
sides. Remove pieces to a plate as they are done and reserve.
Repeat until all meat is browned. Do not pour off fat. Replace the
casserole over medium heat. Add the onion, carrots, celery and
tomato paste. Cook, stirring occasionally, 5 minutes. Use your
spoon to loosen and dissolve the brown bits stuck to the bottom of
the casserole. Add flour and cook, stirring, an additional minute.
Add wine, meat (and any juices on the plate), stock, cayenne and
cumin. Cover, bring to a boil and place in the oven for 1 1/4
hours, or until meat is tender. Meanwhile, combine sausage and
zucchini in an ovenproof dish, cover and place in the oven until
sausages are cooked, about 20 minutes. Follow directions on the
back of the box and cook the couscous. Remove stewed lamb and the
sausage/ vegetable mixture from the oven. Using a slotted spoon,
remove the meat from the sauce and place it in a serving bowl. Pour
off and discard any excess fat from the sausages and add sausages
and vegetables to the lamb. Pour the thin gravy through a fine
strainer into the serving bowl and discard the vegetables and
spices that remain in the strainer. To serve, place the couscous in
another serving dish. Pour the broth into a pitcher or soup tureen.
Encourage guests to place couscous in their soup bowl, top with the
meat and vegetables and moisten with soup.

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