I love tagines for their rich flavor and smooth finish. In addition, for their preparation, you can use inexpensive pieces of meat, the softness of which you have doubts - with a long stew with spices in a tagine, they become very soft.
Sprinkle Raz el Hanout, salt evenly on a cutting board and coat the meat pieces well in this mixture.
Warm up the tagine with olive oil. Fry the meat on both sides, until browned (to seal it).
Pour the meat with saffron infusion. Cook over medium heat for about 40 minutes with the lid closed. Add pumpkin and sweet pepper, cinnamon stick, cook the same amount.
10 minutes before the end of cooking, in a deep bowl, pour couscous with boiling water and cover with a lid. Set aside insisting.
Arrange the couscous on a wide platter. Put lamb with vegetables on top, pour over the resulting juice from the tagine and sprinkle with herbs.