Couscous tunisien

03 — Method

1. Steep the saffron in 50 ml (3½ tbsp) of warm water for 15 minutes.
2. Slice the 2 onions. Remove the germ from the 5 garlic cloves and chop them. Peel the 4 carrots and 3 turnips and cut into 3 cm (1 in) pieces. Roughly shred the cabbage. Cut the 3 zucchini into 4 cm (1½ in) chunks.
3. Season the lamb generously. Heat 3 tbsp of olive oil in the bottom of the couscoussier over high heat and brown the lamb for 10 minutes.
4. Set aside. Cook the onions over medium heat for 8 minutes until golden. Add the garlic, ras el hanout, cumin, ginger and tomato paste and toast for 2 minutes.
5. Return the lamb with the crushed tomatoes, saffron water, harissa and 1.5 L (1½ qt) of water. Bring to a simmer and add the carrots, turnips and cabbage. Cover and cook gently for 1 hour.
6. Meanwhile, put the 500 g (18 oz) of couscous in the large bowl, salt it and add 250 ml (1 cup) of warm water and 2 tbsp of olive oil. Rub with your fingers to separate the grains.
7. Steam the couscous in the top of the couscoussier over the boiling broth for 20 minutes, then return to the bowl and fluff with a fork and 30 g (1 oz) of butter.
8. Add the zucchini, chickpeas and merguez to the broth for the last 20 minutes. Steam the couscous again for 15 minutes. Serve the couscous in a ring with the vegetables in the center, the meat on top, the broth and chopped cilantro.