Seven-vegetable lamb couscous (Couscous aux sept légumes)

1. Cut the lamb into large pieces, slice the onions, peel and dice the tomatoes; peel the vegetables and cut them into large (5-6 cm) pieces.

2. In a large pan (or the bottom of a couscoussier), fry the meat with the onion in the olive oil for 5 minutes, then add the tomatoes, ras el hanout, parsley, salt and pepper, pour in the water and simmer covered for 45 minutes.

3. Add the harder vegetables (carrot, turnip, cabbage) and cook for 20 minutes; then add the squash, courgette and drained chickpeas for another 20 minutes until everything is tender but holds its shape.

4. Meanwhile put the couscous in a bowl, sprinkle with the salted lukewarm water, leave for 10 minutes, then rub it apart with a fork or your hands; it's best steamed twice for 10 minutes over the broth.

5. Stir the butter into the finished couscous so it's light and glossy.

6. Pile the couscous in a mound on a large platter, make a hollow in the middle, put the meat in it, arrange the vegetables around and moisten with broth; serve the remaining broth separately.

Tip: Seven-vegetable couscous is the symbol of the Moroccan Friday lunch: the number seven brings luck, and the vegetables change with the season. Never boil couscous, steam it: that's how it gets light and fluffy. If you like heat, serve harissa on the side.