Lamb Couscous with Seven Vegetables

Ingredients

• 1.4 kg (3 lb)lamb on the bone
• 500 g (1.1 lb)couscous
• 2onions
• 3tomatoes
• 3carrots
• 2turnips
• 2zucchini
• 300 g (10 oz)pumpkin
• 1/4cabbage
• 1 tspginger
• 1 tspturmeric
• 200 g cookedchickpeas
• 2 tbspsmen or butter
• 2 tbspharissa — to serve
• pinchsalt

Method

1. In a large pot or couscoussier, place the lamb pieces along with two chopped onions and three chopped tomatoes. Add 1 teaspoon of ginger, 1 teaspoon of turmeric, and a pinch of salt. Pour in enough water to cover the ingredients, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 50 minutes. The lamb should become tender and the broth aromatic with a rich, golden color.
2. While the lamb is simmering, prepare the hard vegetables. Peel and cut the three carrots and two turnips into large chunks. After the lamb has simmered for 50 minutes, add these vegetables to the pot. Continue to simmer for another 20 minutes, allowing the vegetables to begin softening and absorbing the flavors of the broth.
3. Next, prepare the tender vegetables. Cut the two zucchini into thick slices and the 300 g of pumpkin into chunks. Quarter the 1/4 cabbage. Add these to the pot along with 200 g of cooked chickpeas. Simmer for an additional 20 minutes, or until all the vegetables are tender but not falling apart. The cabbage should be soft, and the zucchini should yield easily to a fork.
4. While the vegetables are cooking, prepare the couscous. Place the 500 g of couscous in a large bowl and sprinkle with a little water to moisten. Rub the grains between your palms to break up any clumps. Transfer the couscous to the top part of a couscoussier or a steamer, and steam it over the simmering broth for about 15 minutes.
5. Remove the couscous from the steamer and return it to the bowl. Add 2 tablespoons of smen or butter, and a ladle of the broth from the pot. Mix well with a fork or your hands, breaking up any lumps. Steam the couscous a second time for another 15 minutes.
6. Repeat the process of moistening the couscous with broth and raking it with smen or butter one more time. Steam it for a third and final time for 15 minutes. The couscous should be fluffy and light, with each grain separate.
7. To serve, mound the couscous on a large platter. Arrange the lamb pieces on top, followed by the vegetables. Moisten the couscous with a few ladles of the broth to enhance its flavor. Serve the remaining broth in a bowl alongside the dish, and offer 2 tablespoons of harissa on the side for those who enjoy a spicy kick.