2 tablespoons olive oil

3 pounds lamb shanks -- or lamb shoulder

4 medium onions -- thinly sliced

16 ounces canned whole tomatoes

20 sprigs parsley -- washed & tied with

-- string 10 sprigs cilantro -- washed & tied with

-- string 6 cups water -- up to 8

8 Spanish saffron threads -- crushed

2 teaspoons ground ginger

4 small carrots -- cut into sticks

4 small turnips -- quartered

1 pound pumpkin -- or winter squash

1 head cabbage -- (small) quartered

4 zucchini -- unpeeled and

-- quartered 15 ounces canned garbanzo beans -- drained

salt -- to taste pepper to taste 1 pound instant couscous

1/4 cup butter

1/4 cup raisins -- plumped in warm

-- water & drained

In a Dutch oven or a large soup pot, heat the oil and brown the lamb on all sides for 5 to 6 minutes. Add the onions, and cook until softened, another 5 minutes. Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes.

Reduce heat to low, and add the saffron, turmeric, ginger, carrots, turnips, and pumpkin. Cook, covered, until pumpkin is tender, 30 to 35 minutes. Preheat oven to 200?F. With a slotted spoon, transfer carrots and pumpkin to a baking dish and keep warm in the oven.

Add the cabbage. Cook with the cover on until cabbage is tender, 25 to 30 minutes. Transfer to the oven and keep warm. Discard the parsley and cilantro. Add the zucchini and drained garbanzo beans. Simmer 10 minutes.

Meanwhile, prepare couscous according to package directions. Add butter and fluff with a fork. To serve, mound the couscous on a serving platter. Top artfully with all the cooked vegetables. Surround with lamb pieces. Sprinkle with raisins. Serve with extra broth on the side.

(serves 6 to 8)