This Sunday’s dish is lamb shanks with couscous from Hamersley’s page 228. While the name says the dish is “spicy,” it wasn’t that spicy. I used the Moroccon spice ras el hanout that we brought back from a trip from Morocco. The spice had lost some of its flavor because it was not kept in an air tight container. When I used the spice before, it tasted like we were in Morocco. For the couscous, we used Israeli couscous which is the best kind. I put ras el hanout over it and the couscous absorbed the spice. I did not make preserved lemons because I did not have sufficient time. If you are planning on making this, you may have a hard time finding preserved lemons. Check at an Armenian store to see if they have something you can use. I bought saffron pickled lemons, which was close, but not quite right, so I used a limited number of the lemons and added apricots and prunes.