Here's a professional recipe for Lamb or Beef Couscous, a traditional North African dish that combines tender meat, flavorful vegetables, and aromatic spices. This recipe serves 6-8 people.

Lamb or Beef Couscous Recipe

Ingredients:

For the Meat and Broth:

1.5 kg (3.3 lbs) lamb or beef (cut into large chunks, bone-in for extra flavor)
2 tablespoons olive oil or vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cinnamon (optional, for a sweet-spicy flavor)
1 teaspoon harissa paste (optional, for heat)
2 tablespoons tomato paste
2 liters (8 cups) water or beef/lamb stock
Salt and black pepper, to taste
For the Vegetables:
3 carrots, peeled and cut into chunks
2 zucchini, cut into chunks
2 turnips, peeled and cut into chunks
1 sweet potato, peeled and cut into chunks
1 cup pumpkin or butternut squash, cut into chunks
2 tomatoes, quartered
1 cup chickpeas (canned or pre-cooked)
1 bunch fresh cilantro, tied with string (for easy removal)
For the Couscous:
500 g (2.5 cups) fine couscous
500 ml (2 cups) warm water
2 tablespoons olive oil
1 teaspoon salt

For Garnish:

Fresh cilantro or parsley, chopped
Harissa sauce (optional, for serving)

Instructions:

1. Prepare the Meat and Broth:

Heat the oil in a large pot or Dutch oven over medium heat. Add the meat and brown on all sides (about 5-7 minutes). Remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant (about 3-4 minutes).
Add the spices (cumin, coriander, ginger, turmeric, paprika, cinnamon, and harissa if using) and tomato paste. Stir well to coat the onions and toast the spices for 1-2 minutes.
Return the meat to the pot and pour in the water or stock. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours (for lamb) or 2 hours (for beef), or until the meat is tender.

2. Add the Vegetables:

After the meat has simmered for about an hour, add the carrots, turnips, and sweet potato. Simmer for 15 minutes.
Add the zucchini, pumpkin, tomatoes, chickpeas, and cilantro bundle. Simmer for another 15-20 minutes, or until all the vegetables are tender.
Taste and adjust seasoning if needed. Remove the cilantro bundle before serving.

3. Prepare the Couscous:

Place the couscous in a large bowl. Add the salt and olive oil, and mix well.
Gradually pour the warm water over the couscous, stirring gently to ensure even hydration. Cover the bowl with a clean kitchen towel and let it sit for 10 minutes.
Fluff the couscous with a fork to separate the grains.

4. Assemble and Serve:

To serve, place a generous portion of couscous on a large platter or individual plates.
Arrange the meat and vegetables on top of the couscous.
Ladle some of the flavorful broth over the dish.
Garnish with fresh cilantro or parsley and serve with harissa sauce on the side for extra spice.

Tips:

For a richer flavor, you can brown the meat in batches to avoid overcrowding the pot.
If you prefer a thicker broth, you can remove some of the cooked vegetables, blend them, and stir the puree back into the broth.
Traditional couscous is steamed, but this recipe uses a simplified method for home cooking. For a more authentic texture, you can steam the couscous in a couscoussier.