Couscous with Seven Vegetables

Step by stepInstructions

1. Heat the oil in a large pot and brown the lamb on all sides. Add the onions and cook until soft, then add the ras el hanout, salt, and 6 cups water.
2. Bring to a simmer, add the drained chickpeas, cover, and cook 45 minutes.
3. Meanwhile, dampen the couscous with 1/2 cup water and rub it with a little oil. Set it in a steamer or cheesecloth-lined colander over the simmering broth and steam 15 minutes.
4. Turn the couscous out into a wide dish, break up any lumps with your fingers, and sprinkle with 1/2 cup of the broth. Steam again for 15 minutes, then repeat once more so the grains are light and fluffy.
5. Add the carrots, turnips, and pumpkin to the broth and cook 20 minutes.
6. Add the zucchini, cabbage, and tomatoes and cook 15 minutes more, until all the vegetables are tender. Check the seasoning.
7. Pile the couscous on a large platter, arrange the meat and vegetables on top, scatter with raisins, and ladle over a few cups of broth. Pass the rest at the table.