Couscous with Lamb and Vegetables

Instructions

1. Prepare the lamb
   Season lamb cubes with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side, until golden. Transfer to a plate and set aside.
2. Create the base
   In the same pot, add remaining olive oil. Sauté onions until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in cumin, coriander, cinnamon, turmeric, and cayenne if using. Cook for 1 minute until spices are aromatic.
3. Simmer the stew
   Return the lamb to the pot. Pour in broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, until lamb is becoming tender.
4. Add the vegetables
   Add carrots and butternut squash to the pot. Cover and continue simmering for 30 minutes. Add zucchini and cook for an additional 15 minutes until all vegetables and meat are tender. Season with salt and pepper to taste.
5. Prepare the couscous
   While the stew finishes cooking, prepare the couscous. Bring 2 cups of water to a boil with a pinch of salt. Remove from heat, add couscous, stir quickly, cover and let stand for 5 minutes. Fluff with a fork before serving.
6. Serve
   Mound the couscous on a large serving platter. Create a well in the center and spoon the lamb and vegetable stew into it. Alternatively, serve the couscous in individual bowls topped with the stew.