Start by preparing the broth, since the couscous will be steamed over it. You’ll need a large pot and a steamer basket.

Add the lamb and oil to the pot and brown the meat slightly.

Add the onion, chopped into small pieces, and cook until it softens.

Add salt, black pepper, ginger, cinnamon, tomato paste, dried thyme, and turmeric. Stir everything together over the heat.

Pour in about 2 cups (500 ml) of water.

Cut the carrots and zucchini into sticks and add them to the broth.

Steam the couscous over the broth three times, sprinkling it with water each time. Don’t forget to add salt to the couscous.

During the final steaming, add the raisins to the steamer and mix them with the couscous.