Rinse the couscous in a large bowl with cold water, then place it in a couscous steamer (couscoussier) and steam for 10 minutes. Meanwhile, after washing the lamb, put it in the base of the couscoussier with some clarified butter and oil. Sauté briefly, then add the chopped onion, garlic, and a little water. Stir and cook with the spices, cinnamon stick, and chickpeas. Once well sautéed, pour in hot water to fill about half the pot. When it comes to a boil, add the vegetables, cut as you like. Meanwhile, place the couscous in a large bowl.

After fluffing the couscous with your fingers, return it to the steamer to steam over the pot for 10 minutes.

After the first steaming, remove the couscous from the pot and fluff it while it's still hot. Let it cool slightly, then add the necessary amount of tomato paste to the pot and keep it on medium heat. Meanwhile, separate the couscous grains by hand and add some lukewarm (not hot) water and the needed amount of salt (for 2 1/4 lbs couscous, about 1 cup water, depending on the couscous type). Set aside for about 10 minutes. Then add the hot green peppers to the pot and keep it on very low heat. Place the couscous back over the pot to steam for a second time. Check the salt and water levels, and increase the heat for 10 minutes.