Couscous with Seven Vegetables and Chickpeas

If using dried chickpeas, drain the soaked chickpeas and set aside. Place the lamb pieces in the bottom of a couscoussier or large pot. Add the chopped onions, grated tomatoes, olive oil, ras el hanout, ground ginger, turmeric, black pepper, cinnamon stick, the saffron dissolved in two tablespoons of warm water, half the cilantro-parsley bundle, and a generous pinch of salt. Pour in enough water to cover the meat by about 5 cm. Add the soaked chickpeas. Bring to a boil over high heat, then reduce to a steady simmer, cover, and cook for 30 minutes while you prepare the couscous and vegetables.

Place the dry couscous in a large shallow bowl. Sprinkle lightly with cold salted water and toss well with your hands to moisten evenly. Transfer the couscous to the perforated top of the couscoussier. Place it over the simmering broth and steam, uncovered, for 20 minutes, allowing the steam to rise through and cook the grains. Do not press the couscous down during steaming; allow the steam to circulate freely.

Turn the steamed couscous out into the large bowl. Break up any clumps with your hands or a fork, working from the outside in. Add a tablespoon of butter and a drizzle of cold water, tossing and rubbing the grains between your palms to separate them and help them absorb the moisture evenly. Meanwhile, add the carrots, turnips, and cabbage wedges to the broth. Return the couscous to the couscoussier for a second 20-minute steaming.

Turn the couscous out again and repeat the aeration process, adding another tablespoon of butter and a small amount of cold water, working the grains thoroughly with your hands. Add the zucchini, pumpkin chunks, and the remaining cilantro-parsley bundle to the broth. Taste the broth and adjust salt and spices as needed. Return the couscous to steam for a final 20 minutes. The broth should be flavorful, slightly reduced, and aromatic.

Turn the fully steamed couscous into the large serving bowl for the final time. Add two tablespoons of cold butter and ladle two to three large spoonfuls of hot broth over the couscous. Toss and work the grains vigorously with your hands, incorporating the butter and broth until the grains are separate, glistening, and perfectly seasoned. Mound the couscous into a large round platter. Create a well in the center and arrange the lamb pieces and all seven vegetables artistically over and around the couscous. Ladle enough broth over everything to moisten generously. Serve the remaining broth in a separate bowl on the side for guests to add as they wish.

Instead of: Bone-in lamb shoulder

Use: Bone-in chicken thighs or beef short ribs work well. For a vegetarian version, omit the meat entirely and increase the chickpeas and add extra vegetables; the vegetarian version is also a traditional preparation.

Instead of: Dried chickpeas

Use: Two cans of drained and rinsed canned chickpeas can be used. Add them in the last 30 minutes of cooking rather than the beginning to prevent them from becoming too soft.

Instead of: Ras el hanout

Use: A blend of equal parts cumin, coriander, and turmeric with a pinch each of cinnamon, ginger, and black pepper approximates the warming complexity of ras el hanout, though the original blend is always preferred.

Instead of: Couscoussier

Use: A large pot with a tight-fitting steamer basket or metal colander lined with cheesecloth set over the pot works as a substitute. Seal any gaps between the pot and steamer with a damp kitchen towel to direct all steam upward through the couscous.

Instead of: Pumpkin

Use: Butternut squash is an excellent substitute, providing a similar sweetness and texture. Sweet potato can also be used but will cook more quickly, so add it with the tender vegetables rather than the harder ones.