Cous Cous with Lamb

  1 1/2 lb Lean Lamb, cut in 1" chunks        1 sm Butternut Squash, peeled,
      5    Garlic Cloves, peeled                    -seeded & cut in 1" chunks
      1    Piece of Fresh Ginger, cut          1 sm Egg Plant, cut in 1" chunk
           -into the same size as the          2    Carrots, peeled, cut in 1"
           -garlic                                  -chunks
      2 ts Cummin                              1    Ripe Tomato, cut in half,
      2 ts Salt                                     -remove seeds and cut in 
      2 tb Tomato Paste                             -slices
      2 tb Herresse Sauce                      1 md Zucchini, washed & cut in
      1 lg Onion, peeled and sliced                 -1" chunks
  1 1/2 lb White Turnips, peeled and           1 cn Chick Peas
           -cut in 1" cubes or chunks
    1/4 ts Pepper                              2 c  Instant Cous Cous
    1/4 ts Salt                                4 oz Dried Figs, cut in 1" piece
    1/3    Stick of Unsalted Butter

  Lamb

  Cover lamb with cold water and bring to a boil, drain in colander and
  rinse with cold water. Put lamb in a large dutch oven and add 3 cups
  of water. Puree garlic and ginger together in a blender to make a
  paste. Add to lamb along with the cummin, salt and tomato paste.
  Bring to a boil and boil gently covered for 45 minutes. Add all the
  vegetables except the last 3 ingredients. Bring to a boil and simmer
  for 15 minutes. Add the last 3 ingredients and liquid. Bring to a
  boil for 15 more minutes (gently). Set aside.

  Cous Cous

  Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper
  and salt, melted butter and cous cous. Stir to coat well. Stir in
  figs and add seasoned water, stir well. Cover and let stand for 10
  minutes. Put in 4 individual dishes. Make a well in the center of
  cous cous and fill with meat and vegetables.