Moroccan Spiced Lamb Stew

Ingredients

• 2 pounds lamb shoulder or breast, trimmed of fat and gristle and cut into 1 1/2-inch cubes
• 6 medium onions, peeled and cut into quarters
• 8 cloves garlic, peeled and smashed with the flat side of a knife
• 2 1/2 tablespoons chopped fresh ginger
• 3/4 teaspoon crushed saffron threads
• 2 sticks cinnamon
• 5 cups good-quality reduced-sodium chicken broth
• 1 1/2 pounds fennel bulbs with stalks, rinsed and trimmed, leaving 1/8 inch of the root base to hold the fennel together
• 5 carrots, peeled, cut lengthwise in half and into 2-inch lengths
• 1 14 1/2-ounce can tomatoes, or 6 fresh tomatoes, peeled
• 1 bunch fresh cilantro, rinsed, drained, and tied together with string
• 1 15-ounce can chickpeas, blanched briefly in boiling water, refreshed in cold water, and drained thoroughly
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 3 cups quick-cooking couscous
• 3/4 cup chopped fresh cilantro leaves