Place the couscous in a bowl, sprinkle with a little water, and let it absorb the moisture.

Sauté the onion with oil and lamb until browned. Add the remaining ingredients, pour in 2 cups hot water (about 500 ml), and when the lamb is halfway cooked, add any vegetables you have on hand. Continue cooking until the sauce thickens.

Steam the couscous in a steamer. Once steamed, transfer to a large bowl, add salt, and pour in 1 cup water. Let it absorb, then steam again. After the second steaming, mix in 1 tablespoon butter.

Place the couscous on a serving dish and pour the sauce over it.