PREHEAT OVEN TO 325F
Pat the meat dry and sprinkle with salt and pepper as desired
Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove
Add the meat, without crowding, in batches if necessary, and brown well on all sides
Remove pieces to a plate as they are done and reserve
Repeat until all meat is browned
Do not pour off fat
Replace the casserole over medium heat
Add the onion, carrots, celery and tomato paste
Cook, stirring occasionally, 5 minutes
Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole
Add flour and cook, stirring, an additional minute
Add wine, meat (and any juices on the plate), stock, cayenne and cumin
Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender
Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes
Follow directions on the back of the box and cook the couscous
Remove stewed lamb and the sausage/ vegetable mixture from the oven
Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl
Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb
Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer
To serve, place the couscous in another serving dish
Pour the broth into a pitcher or soup tureen
Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup