First, prepare the sauce. In a large pot, heat a little oil and clarified butter. Sauté the lamb pieces, then add the onion and garlic and cook until fragrant. Add the tomatoes, spices, and tomato paste, and sauté well over low heat. Add the chickpeas and carrots, and let everything cook together.

Once the lamb is cooked through, remove it from the pot. Add the potatoes and zucchini to the sauce.

Prepare the couscous: Rinse the couscous with water three times until the water runs clear. Place it in a strainer to dry completely. Transfer to a large bowl and fluff with your hands. Place the couscous in a steamer basket and steam it. Once steamed, transfer to a bowl, sprinkle with water, and mix. Let it absorb the water, then fluff with your hands. Add a little oil to prevent sticking and steam a second time. After the second steaming, transfer to a bowl, add salt, sprinkle with water, and mix. Let it absorb the water, fluff with your hands, and steam for a final time. At the end, add clarified butter and fluff well with your hands.

To serve, place the couscous on a traditional serving dish, arrange the lamb in the center, and garnish with the vegetables and chickpeas. Serve the sauce in a separate bowl.