Brown the Lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb chunks and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
Cook the Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the Spices: Stir in the cumin, coriander, cinnamon, and turmeric. Cook for 1 minute, allowing the spices to bloom and release their fragrance.
Simmer the Lamb: Return the lamb to the pot and add the broth, water, bay leaf, and thyme. Bring to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the lamb is tender and easily pulls apart.
Prepare the Couscous: While the lamb is cooking, prepare the couscous. In a separate saucepan, bring the hot water (or broth) to a boil. Add the couscous, olive oil, and salt. Stir, cover, and remove from heat. Let it steam for 5-7 minutes, then fluff with a fork.
Cook the Zucchini: While the lamb and couscous are cooking, heat olive oil in a skillet over medium heat. Add the zucchini and sauté for 3-4 minutes until tender but still crisp. Season with salt and pepper.
Assemble the Dish: Once the lamb is done, check the seasoning and adjust with salt and pepper if needed. Fluff the couscous with a fork and serve it as the base. Top with the lamb stew and vegetables, and add the sautéed zucchini on top.
