Couscous

Preparation

1. Season the lamb generously with salt, ras el hanout, cumin, coriander, cinnamon, and turmeric. Let it rest for 15 minutes.
2. Heat oil in a large heavy pot or the bottom of a couscoussier over medium-high heat. Brown the lamb pieces on all sides, about 8 minutes total. Remove and set aside.
3. In the same pot, sauté the sliced onions until softened and lightly golden, about 7 minutes. Add the crushed tomatoes and saffron (if using) and cook for 5 minutes, stirring.
4. Return the lamb to the pot, add enough water to cover (about 1 litre). Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
5. Add the carrots and turnips (cut into large chunks). Continue simmering covered for 20 minutes.
6. Add the courgettes and chickpeas. Simmer uncovered for a further 15 minutes until all vegetables are tender and the broth is flavourful.
7. Meanwhile, prepare the couscous: place in a wide bowl, pour over 500ml of boiling salted water, add the butter, stir, and cover tightly with a plate or cling film. Leave to steam for 10 minutes, then fluff thoroughly with a fork to separate every grain.
8. Pile the couscous on a large serving platter, make a well in the centre, and spoon the lamb and vegetables over it. Pour some of the broth over everything. Serve the remaining broth in a bowl on the side.