Preparation

• Pat the lamb dry with paper towels. Generously sprinkle with salt and pepper.
• In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Working in batches, add the meat in a single layer, and sear, adding more oil as needed, about 2 minutes per side. Transfer the lamb to a plate as it becomes done. Lower the heat to medium, and return the lamb and any accumulated juices to the pot. Add the coriander, cumin, ras el hanout, and saffron, and toss to evenly coat the lamb. Continue to cook, stirring, until fragrant, 1 to 2 minutes.
• Add the tomatoes and broth. Bring to a boil, then lower the heat to a simmer, cover, and cook for 45 minutes.
• Remove the lid and skim any foam from the surface of the broth. Add the carrots, turnip, eggplant, pumpkin, onion, and raisins. Cook, covered, over low heat, stirring occasionally, until the vegetables begin to soften, 14 to 15 minutes. Add the zucchini and continue to cook, stirring occasionally, until the zucchini begins to soften, about 10 minutes. Add the chickpeas and stir gently to combine. Continue to cook, 5 to 7 minutes more. Stir in 1 Tbs. of the butter until melted, and set aside.
• Prepare the couscous according to package directions, adding the remaining 1 Tbs. butter and 1 tsp. salt to the water (alternatively, prepare the couscous with broth instead of water).
• Just before serving, toss the couscous with the cilantro. Mound the couscous on a large platter topped with the vegetables and meat, garnish with more cilantro, if you like, and serve with harissa on the side.