The soup: In a soup pot, add a can of chickpeas , 1 onion cut into wedges. In a mesh bag , add your meat: Marrow bones , and lamb shank or boneless flanken. Fill pot with water, Season with salt, pepper, turmeric Let cook till meat is soft (aprox 2-3 hours) Or you can do this step in an instant pot for 1 hour.
Caramelized Onions: Slice 5-6 onions Add to a sauté pan, and let caramelized for 45-60 mins. At the end of the caramelization, add 2 tbsp brown sugar
Roasted Squash: In a 9x13 dish , add 1 cubed butternut squash. Season with cinnamon and brown sugar. Add 1/4 cup of the soup broth. Let cook at 350, uncovered till caramelized. Start with 45 mins , add some prunes and apricots and continue cooking for another 15-20 mins.
Making the couscous: The real Moroccan way is not using boxed couscous, but this is how I do it in my house lol!
Follow the instructions on the box for cooking the couscous, however, replace water with the broth from the soup ( step 1) instead.
To plate: Remove the meat from the broth, separate from bones and break apart the chunks of meat. Scoop some of the chickpeas and onions from the broth to put in the center of the couscous. In a deep serving bowl: Add the couscous to the bottom layer , and add each component to the top. Pour some extra broth over and there you have the perfect Moroccan dish! Looks like many steps but well worth it!