Peel and chop onions, garlic, and carrots. Sautee the onions and garlic in a stovetop pot on medium-high heat with olive oil. Add the ground lamb breaking up the clumps with a spatula.

Once the lamb has turned brown, add the ground cumin, ground coriander, and salt. Mix well. Add the chopped carrots, canned tomatoes, harissa, golden raisins, and 8 cups of water (or beef broth). Bring to a boil and cover with a lid or a steamer tray. Cook for 35 minutes.

Chop cilantro and kale. Add the canned chickpeas, chopped cilantro, and chopped kale. Continue cooking for another 10 minutes covered until the carrots are tender and the kale is wilted.

If using instant couscous, prepare as per instructions on the package.

If using dry couscous, weigh out 16 oz. of dry couscous into a bowl. Add 1 tablespoon of olive oil and a pinch of salt. Mix the couscous in between your hands until the grains have been coated with olive oil. Add 1.5 cups of room temperature water to the couscous without stirring. Leave the couscous for 10 minutes for it to absorb the liquid and fluff up.

Add the couscous to a steamer tray. Place the couscous on top of the boiling lamb chili (keeping the couscous uncovered). Once the couscous has steam coming off the top of it, start a 5-minute timer.

Pour the couscous into a bowl. Add 1 tablespoon of olive oil and 1 cup of water. Mix with a spoon. Allow it to cool for 10 minutes. Pour the couscous back into the steamer tray. Place it back on top of the lamb chili.

Steam a second time for 5 minutes keeping the couscous uncovered. Pour the couscous into a bowl and add more salt and olive oil if desired.