Lamb couscous

It’s hard to circumvent the use of a couscoussier - a large steamer, which allows the couscous grain in the upper section to be flavoured by the steaming vegetables below. The alternative is to cook the vegetables in one pan and the couscous in another in a little water over a low heat, though this will never be as good. Fozia and Fouad’s method needs constant attention: it’s a good dish for two cooks. The result is a sumptuous Libyan (and North African) classic.