Moroccan Beef Stew

In a large bowl, combine half of the olive oil with the sugar, cumin, cinnamon, ginger, turmeric, paprika, pepper and 1 tsp salt. Add the meat, toss to coat well and set aside for 20 minutes. In a frying pan, heat the remaining oil over medium heat. Cook the meat until well browned. Add the onions to the pan and stir constantly until well browned. Stir in the garlic and tomatoes with 1 cup water, stirring and scraping the base of the pan. Pour into large pot and add enough water to just cover, then bring to a boil over high heat. Reduce the heat to low and simmer for about 1 hour or until the meat is tender when pierced with a knife. Drain the chickpeas and add to the stew along with the raisins and about 1 cup of liquid that raisins were being soaked in and simmer for 3 minutes more. Sitr in the olives and lemon zest and simmer for 20-30 minutes, then add the chopped cilantro. About ½ hour before serving prepare the couscous according to the package directions. Serve by placing couscous in a bowl and place stew on top.