Boil the lamb in a large stockpot.

Add the whole onion and enough water to cover the lamb. Cook until the lamb is tender.

Add the whole spices (cardamom, cinnamon, cloves), salt to taste, and the mixed ground spices to the pot while the lamb is cooking.

Stir in 2 tablespoons tomato paste and the blended tomatoes.

Once the lamb is cooked, remove it from the pot. Add all the vegetables to the broth and add a little more water if needed to cover them.

Remove vegetables that cook quickly, like cauliflower and bell peppers, as soon as they are tender. Continue cooking the rest until done.

After all the vegetables are cooked and removed, place the couscous in a medium pot. Add a little of the lamb and vegetable broth to the couscous.

After 10 minutes, add 1/4 cup olive oil (about 60 ml) to the couscous and fluff it well so it absorbs the oil.

Add a little more of the lamb and vegetable broth to the couscous.

Let the couscous absorb the broth, then add the remaining 1/4 cup olive oil (about 60 ml) and fluff again.

To serve, place the couscous on a serving platter, top with the lamb, and arrange the vegetables neatly around the edges.