Lamb Seven-Vegetable Couscous with Tfaya

Method

1. Prepare the vegetables in large pieces as for the classic couscous and tie the coriander and parsley into a bundle. Pat the lamb dry and season with the first portion of salt. Heat the first portion of ghee in the 4 L bottom pot of a couscoussier over medium-high heat and brown the lamb deeply on all sides, 7 min in total; brown it in two lots if the pieces touch.

   Add in this stepBone-in lamb shoulder or neck, in large pieces 300 gGhee (or smen) 7.5 gSalt 0.4 tsp

   medium-high heat

2. Lower the heat to medium heat and add the chopped onion, grated tomato, the first portion of olive oil, ginger, turmeric, pepper, crumbled saffron, the herb bundle and the second portion of salt. Cook for 6 min, scraping up the browned bits, until the onion is soft.

   Add in this stepOnion (for the broth) 120 gRipe tomato 150 gOlive oil 1 tbspGround ginger ½ tspGround turmeric ½ tspBlack pepper ½ tspSaffron threads 1 pinchFresh coriander (a few sprigs) 8 gFlat-leaf parsley (a few sprigs) 8 gSalt 0.4 tsp

   medium heat

3. Pour in the water, bring to a boil on high heat, skim, then lower to medium-low heat, cover and simmer for 55 min. Make the tfaya and start the couscous meanwhile.

   Add in this stepWater 1,300 ml

   high heat→medium-low heat

4. Tfaya: toast the almonds in a dry 20 cm frying pan on medium-low heat for 3 min, shaking, until golden; set aside. In the same pan, melt the butter, add the sliced onions and cinnamon, cover and let them soften for 10 minutes, then add the drained raisins, honey and a ladle of broth and cook uncovered, stirring. Allow 25 min in all from when the onions go in, until deep amber and jammy; add a splash of broth whenever it looks dry.

   Add in this stepBlanched whole almonds 20 gButter 20 gOnions (for the tfaya), thinly sliced 200 gGround cinnamon ½ tspRaisins, soaked in warm water for 15 minutes 30 gHoney 1 tbsp

   medium-low heat

5. Put the couscous in a wide bowl, sprinkle with the first portion of lukewarm water and rub between your palms until every grain is damp and separate; leave 10 minutes, then rub in the remaining olive oil. Tip it loosely into the steamer basket, set it on the pot and seal any gap with a damp towel. Steam for 15 min from when steam rises through the top.

   Add in this stepMedium couscous (dry) 160 gLukewarm water (for the couscous) 48 mlOlive oil ½ tbsp

6. Add the carrots, turnips, cabbage and chickpeas to the broth and keep it at medium-low heat. Tip the couscous into the bowl, break it up with a fork, sprinkle with the second portion of water mixed with the third portion of salt and rub once cool enough. Return it to the basket and steam for 15 min.

   Add in this stepCarrots 160 gTurnips 120 gWhite cabbage 150 gCooked chickpeas (canned, drained) 80 gLukewarm water (for the couscous) 36 mlSalt ¼ tsp

   medium-low heat

7. Add the squash and courgettes to the broth and simmer on medium-low heat for 15 min, until all the vegetables are tender and the lamb pulls easily from the bone. Meanwhile, break up the couscous again, sprinkle with the last of the water and give it a third steaming for the same time. Tip it into the bowl and rub in the remaining ghee until glossy and fluffy. Taste the broth and add the remaining salt.

   Add in this stepButternut squash or pumpkin, skin on 200 gCourgettes (zucchini) 160 gLukewarm water (for the couscous) 36 mlGhee (or smen) 18 gSalt ¼ tsp

   medium-low heat

8. Stir the harissa into a ladle of hot broth for a spicy sauce on the side. Mound the couscous on a large platter, set the lamb in the centre and stand the vegetables around it, then spoon the tfaya over the meat and scatter with the toasted almonds. Discard the herb bundle and serve the broth in a bowl alongside.

   Add in this stepHarissa 1 tsp