Acewwaḍ

Moisten couscous with salted water and olive oil, then steam until the grains are fluffy and separate.

Brown lamb if using, then soften onion with ras el hanout and tomato paste.

Add carrots, chickpeas, and enough water to make a light broth; simmer until nearly tender.

Add zucchini near the end so it keeps its shape.

Mound couscous on a platter, spoon vegetables and broth over it, and finish with cilantro.