Tunisian couscous with lamb

Method

Soak chickpeas overnight then cook until tender. Heat olive oil in a large pot and brown the lamb pieces, then remove and set aside. Sauté diced onions until soft, stir in harissa and tomato puree, cooking for 2 minutes. Return the lamb to the pot, add stock, caraway, cinnamon, salt and pepper, then simmer for 45 minutes until lamb is tender. Add prepared carrots, turnips and courgettes, continuing to simmer for 15 minutes until vegetables are cooked. Meanwhile, prepare couscous by pouring boiling salted water over it and covering for 5 minutes, then fluff with a fork and stir through butter. Serve couscous on plates or a large platter, arrange the lamb and vegetables on top, and ladle the rich broth over everything.