Couscous with lamb, chicken and vegetables

Cut lamb shoulder or neck into 250 g (8 oz) portions.

In a large pot combine the chilled chicken stock, cinnamon stick, ginger, ras el hanout, harissa, thyme, bay leaf, cilantro stems, lamb leg bone, lamb, a whole head of garlic, tomatoes and salt; bring to a boil and cook on low heat 90 minutes.

Skim off the impurities and discard about 70% of the fat as it cooks.

Peel, rinse and trim the carrots; cut into 3-inch (7 cm) sticks, splitting the thick parts.

Stem and seed the bell peppers and portion them; cut a couple more into 3 mm brunoise for the couscous.

Trim the turnips, peel off the skin and first layer of flesh with a paring knife, and quarter them.

Cut the zucchini to the carrots' length and stripe with a zester or peeler.

Use half a cabbage, keeping the core intact so it holds together.

After 90 minutes add the chicken and cook 45 minutes more, adding the carrots halfway.

For the onion marmalade, cook onions, raisins, olive oil, butter, cinnamon, turmeric, ras el hanout, a little brown sugar, salt and a dash of stock on low heat about an hour, until it begins to caramelize.

Drain the lamb and chicken, remove the carrots, discard the chicken skin, and pass the broth through a sieve; keep it on low, removing impurities and excess fat.

Cook the remaining vegetables in the bottom of the couscousier covered with the broth, about 20 minutes.

Coat the semolina with olive oil.

Pour over boiling chicken stock at one to one, stir with a fork, cover and leave four minutes.

Fluff, spread on a large tray and rub between the palms to separate the grains; add the pepper brunoise if desired.

Steam the couscous in the steamer over the cooking vegetables for 20 minutes.

Remove the vegetables and repeat the rubbing and steaming.

20 minutes before serving, reheat the meat under the couscous; return the vegetables three minutes before serving.

For the hot sauce, mix harissa with some of the broth.