Place the couscous in a large bowl. Drizzle with about 2 tablespoons of oil and about 1/3 cup (80 ml) water. Mix well and set aside.

In a large pot over medium heat, add oil and the chopped onion. Sauté briefly, then add the lamb. Stir, then add the tomato paste and all the spices except the cinnamon, along with a little water. Once it starts to boil, add more water to fill the pot halfway and cover.

Once the couscous has absorbed the water, transfer it to a steamer basket set over the pot. Steam for 15 minutes, then return it to the bowl. Drizzle with some of the lamb broth, sprinkle with 1/2 teaspoon cinnamon and a drop of orange blossom water. Mix well, then return to the steamer to finish cooking.

When the lamb is almost cooked, add more water if needed, then add all the chopped vegetables, chickpeas, and fresh fava beans. Cook until the vegetables are tender.

To serve, place the couscous on a large platter. Top with the vegetables and lamb, then ladle some of the broth (lamb sauce) over everything. Enjoy!

Serve with a side of Arabic vegetable salad and pickles.