How to make it
6 steps. Take it one step at a time.
Heat olive oil and sauté the lamb chunks and onions
In a large pot (the bottom part of a couscoussier), heat olive oil and sauté the lamb chunks and onions until lightly browned.
10 minAdd tomato paste, turmeric, ginger, salt, and pepper
Add tomato paste, turmeric, ginger, salt, and pepper. Stir well, then pour in the water. Bring to a boil, then reduce heat and simmer for 30 minutes.
30 minPrepare the couscous grains
While the stew simmers, prepare the couscous grains. In a large bowl, lightly rub the semolina with a little water and oil to separate grains. Place the couscous in the steamer top.
Add carrots to the stew pot
Add carrots to the stew pot. Place the couscous steamer on top of the pot. Ensure no steam escapes from the sides. Steam for 20 minutes.
20 minRemove the steamer
Remove the steamer. Add zucchini and chickpeas to the stew. Fluff the couscous with a fork in a bowl, add a splash of water, then return it to the steamer for a final 15 minutes of steaming.
15 minTo serve, mound the couscous
To serve, mound the couscous on a large platter. Arrange the meat and vegetables on top, and pour some of the broth over everything. Serve remaining broth on the side.
A little kitchen wisdom
Authentic couscous is steamed over the simmering stew to absorb the aromas. If you don't have a couscoussier, use a fine-mesh steamer over a standard pot.
