lamb, spinach & couscous soup   serves 6 2 tbl oil 2½ lbs lamb necks 1 large onion coarsely chopped 2 garlic cloves, minced 4 quarts water 2 cups beef broth ½ cup dry red wine 2 parsley sprigs 1½ cups sliced carrots 1 tsp fresh mint, finely chopped 1 tsp fresh rosemary, finely chopped 1 lb spinach. coarsely chopped ½ cup couscous salt & pepper 1. In a large heavy skillet or pot brown the lamb necks. Add the onion and garlic and cook, stirring, for about 10 minutes. Add water, wine, broth, parsley and carrots and bring to a boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming off the froth occasionally. 2. Transfer the necks to a cutting board. Remove the fat and bones and discard. Cut the meat into bite-sized pieces and return to the pot. 3. Add the herbs and spinach and bring to a boil. Stir in the couscous and cook, stirring, for about 5 more minutes. season with salt and pepper. back