A festive Tunisian dish of steamed couscous served hot with spiced lamb and vegetable stew. Unlike cold couscous salads, it is a hearty main course served warm.
Sear the lamb in olive oil over medium heat for 8 minutes, until browned on all sides. Add the onion and cook for 5 minutes more.
Add the tomato paste and harissa and cook for 1 minute. Add the water and salt, cover, and simmer over low heat for 40 minutes.
Add the carrots, zucchini, and chickpeas. Cook over medium-low heat for 20 minutes more, until the vegetables are tender.
Toss the couscous with the olive oil and add two 200 ml measures of hot broth from the stew. Cover and let stand for 10 minutes, then fluff with a fork.
Spread the couscous on a large platter. Arrange the lamb and vegetables on top and serve hot with the sauce.
Store the couscous and stew in separate containers in the refrigerator for 3 days. When reheating the couscous, sprinkle it with a few drops of water and steam or microwave it to keep it from drying out.
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