1. Prepare Steamed Couscous, Moroccan Lamb Broth with Chickpeas and
Vegetables, Glazed Onions with Raisins, and Fried Almonds. Pour couscous
onto large flat serving dish with sloping sides and toss with butter. Use
fork to smooth out any remaining lumps. Form couscous into a large ring,
leaving a small opening in the center for the meat. Pour 3 cups reserved
broth over couscous. Cover and let stand 10 minutes.

2. Remove meat from broth and place in center opening. Scatter vegetables
over couscous. Spread glazed onions over meat and vegetables, then sprinkle
with almonds. Serve immediately. Leftovers can be stored in covered
container for up to 2 days. Reheat individual portions in microwave.

Cook's Illustrated March/April 1995