Marinate the lamb in the marinade ingredients for about six to eight hours.
Drain the marinade and reserve.
In a large heavy skillet, brown the meat and the onion in two tablespoons of butter.
Add the reserved marinade.
Pour in enough water to cover.
Bring to boil over high heat.
Reduce heat and cook, covered, simmering about one hour until the meat is tender.
Add more water, if necessary.
Meanwhile, place the couscous in a medium pan.
Combine the butter, salt and water and pour over it.
Rub the grains between your fingers to separate the grains (this helps couscous swell evenly while cooking, resulting in a fluffy grain).
Let stand at room temperature about ten minutes to dry.
Line a colander (or a couscoussier) with dampened cheese cloth (this helps prevent the couscous from falling through).
Place the colander cover the pot of simmering lamb.
Place about half of the couscous into colander, over with foil and steam for five minutes.
Slowly add the remaining couscous and steam about one hour until fluffy and tender.
To the simmering meat, add the onions, tomatoes, carrots, turnips, zucchini, pumpkin, chickpeas, potatoes, cilantro and parsley.
Continue to simmer until the vegetables are tender, about thirty minutes.
Remove half cup of the lamb broth and sprinkle over the couscous.
Rub the grains between your oiled fingers to break up any lumps.
Transfer to a mixing bowl and fluff up the couscous with two forks.
Mound on a very large platter.
Drain the meat and vegetables (reserve broth) and arrange attractively over the couscous.
Garnish with the raisins and almonds.
Season the broth with the hot red pepper and cumin powder to taste (or use canned Harrisa sauce or Indonesian Sambal Oelek).
Serve the broth separately on the side for diners to spoon over.