Couscous

Method

1. 1 Simmer the lamb with onions, ras el hanout, saffron, and chickpeas in a saucepan for 1 hour and 10 minutes.
2. 2 First steaming step: Rub the couscous with water and oil, then steam for 15 minutes over the meat until the couscous is slightly softened.
3. 3 Pour the seeds onto a tray, sprinkle with cold water, and loosen them with your palms—loosening them while they're still warm is the secret to keeping them separate and preventing clumping.
4. 4 For the second steaming, steam for 15 minutes, and for the third steaming, steam for 12 minutes, brushing with water and butter after each steaming.
5. 5 Arrange the seeds into a mound on a large plate, place the stewed vegetables around the base of the mound, and pour the broth from the separate bowl over everything.

With an appliance

• Pressure cooker 2 hr

  Replace step 1: simmer lamb and chickpeas under high pressure for 25 minutes, then release pressure naturally for 10 minutes; the three couscous steaming sessions in steps 2–4 are still done over the broth with the lid open.