Savory Libyan Couscous with Spiced Lamb and Vegetables

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

2.Add the lamb pieces to the pot, browning them on all sides for about 8-10 minutes.

3.Stir in the diced carrots, zucchini, and red bell pepper, cooking for an additional 5 minutes until the vegetables start to soften.

4.Add the ground cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat and vegetables with the spices.

5.Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the lamb is tender.

6.After the lamb is tender, stir in the chickpeas and let them heat through for about 5 minutes.

7.While the lamb and vegetables are simmering, prepare the couscous. In a separate pot, bring 2 cups of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

8.To serve, place a generous portion of couscous on a plate, top with the spiced lamb and vegetable mixture, and garnish with fresh parsley.