1. In a bowl with ½ litre of salted, boiling water, add ½ kg. of couscous. Cover and cook for 1 minute over high heat and 4 minutes over low heat.
2. Add a spoonful of Borges Classic Olive Oil. In a large pan, lightly fry in Borges Optima Oil 2 chopped onions with coriander, salt, ground red pepper, ½ teaspoon of saffron and some powdered cumin seeds. Add in the lamb meat cut into pieces and a litre of water.
3. Cut the chicken into 8 pieces and add it to the mixture. Stew for 30 minutes and then add in the chopped carrots, a green pepper cut into strips, tomatoes cut in segments, peeled, chopped pumpkin, a handful of chickpeas and some raisins. Cook for 15 minutes.
4. Place the couscous on tray leaving a hollow space in the centre. Place the stew in the hole. Finally pour the sauce over the couscous.