Moroccan Couscous with Seven Vegetables

Place the lamb or chicken pieces in the bottom of a couscoussier or large pot with a steamer basket. Add the quartered onion, tomatoes, ras el hanout, and salt. Cover with cold water by 3 cm. Bring to a boil, skimming any foam, then reduce to a vigorous simmer. The broth should bubble steadily — it will cook the meat and serve simultaneously as the steaming liquid for the couscous. Simmer for 30 minutes before adding vegetables.

Put the dry couscous in a large bowl. Sprinkle lightly with cold salted water (about one-quarter the volume of the couscous), working it in with your fingers to moisten every grain without clumping. Rake the grains apart with your fingers until they are separate and loose. Transfer to the steamer basket or couscoussier top, spreading evenly. Set over the simmering broth without sealing the seam — the steam should rise through the grains freely. Steam uncovered for 15–20 minutes until the grains are swollen and show visible steam passing through them.

Turn the steamed couscous into a large wide bowl or tray. Working quickly with your hands (or two large forks), break apart every clump — rake, separate, and aerate the grains until they are completely loose. Add the butter in small pieces and work it in thoroughly, coating every grain. Sprinkle with a little more salted water if the grains seem dry, then rake apart again. This breaking step is what separates fluffy couscous from gummy couscous — do not rush it.

Add the carrots to the simmering broth first — they need the most time. After 10 minutes add the zucchini and chickpeas. Simultaneously, return the buttered couscous to the steamer and steam for a final 15–20 minutes. All elements should finish together: the couscous perfectly fluffy, the vegetables tender but not falling apart, the broth deeply flavored. To serve, mound the couscous in a wide, deep serving dish. Create a well in the center and pile the meat and vegetables into it. Ladle some broth over everything. Serve the remaining broth in a separate bowl for people to add at the table.