In a large pot, heat some oil. Add the onion, then the lamb, salt, and black pepper. Sauté everything together. Add the potato, cut into quarters, then add the carrots, cut in half, and the chickpeas. Add a little water and let everything cook over low heat.

Place the couscous in a large wooden bowl. Drizzle with a little oil and rub it in with your hands so the oil coats all the couscous. Sprinkle with a little water and continue rubbing in the same direction to keep the couscous from clumping. Let it absorb the water, then steam it over the pot with the sauce.

Add the tomato paste and a little water to the sauce. Steam the couscous three times, sprinkling with water between each steaming and letting it absorb. Always mix in the same direction. Don’t forget to add a little salt to the couscous for flavor. When it’s done, mix in some butter or ghee.

During the second steaming, add the zucchini, cut in half, to the sauce and let everything cook until tender. Serve the couscous on a platter with the vegetables and sauce. Enjoy!