Algerian Couscous with Lamb

Instructions

1. Prepare the lamb
   Season lamb cubes with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch, until golden on all sides. Transfer to a plate.
2. Create the aromatic base
   In the same pot, add remaining tablespoon of oil. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in cumin, coriander, cinnamon, turmeric, and cayenne pepper if using. Cook for 30 seconds until spices are aromatic.
3. Simmer the stew
   Return the lamb to the pot. Add broth and diced tomatoes, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, or until meat is tender.
4. Add vegetables
   Add carrots to the pot and cook for 15 minutes. Then add zucchini and chickpeas and cook for another 15 minutes until all vegetables are tender. Adjust seasoning with salt and pepper as needed.
5. Prepare the couscous
   While the stew finishes cooking, prepare the couscous. In a large bowl, place the dry couscous. Bring 3 cups of salted water to a boil. Pour the boiling water over the couscous, stir quickly, cover the bowl with a plate or plastic wrap, and let stand for 5 minutes.
6. Fluff the couscous
   After 5 minutes, remove the cover and fluff the couscous with a fork to separate the grains. Drizzle with a tablespoon of olive oil and fluff again.
7. Serve the dish
   To serve traditionally, mound the couscous on a large serving platter. Make a well in the center and spoon the lamb and vegetable stew into the center. Alternatively, serve the couscous in individual bowls topped with the stew.