2 tbsp. virgin olive oil
1 c. peeled & minced onion
1/2 tsp. ground red pepper
6 c. water
1 tsp. salt
1 lb. stewing lamb, trimmed, cubed
2 c. peeled tomatoes with juice
3 tbsp. tomato paste
2 c. diced potatoes
1 c. canned chick peas, drained & rinsed
1 c. peeled, diced pumpkin OR buttercup squash
1 c. diced carrots
2 c. couscous (roughly ground semolina)
1/4 tsp. salt
3/4 c. cold water
1/4 c. butter, melted
1/4 c. raisins

Saute the onions with ground red pepper with olive oil in heavy skillet, about 5 minutes. Place all of remaining indgredients (except couscous) in a large soup kettle. Add sauteed onions. Cover soup and simmer over medium-high heat for 1 1/2 hours.

In a bowl, combine the couscous, salt and some water. Mix it well. Gradually add enough cold water to work the couscous into a firm ball. Place this in the top of a steamer over boiling water. (Substitute a strainer or a colander in a kettle with a lid.) Steam the couscous about an hour, or until the soup is ready.

Place the steamed couscous in a bowl; separate the grains. Mix in butter and raisins. Place 2 heaping tablespoons in each soup bowl and ladle plenty of soup broth over each portion. Let the soup set 5 minutes so the couscous will absorb the broth.

Serve 6.