- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a Dutch oven or large ovenproof pot over high heat, brown the roast in the oil. Add the onion and stir to coat with the rendered fat. Cook over medium heat for 5 minutes or until the onion is tender. Add the nectar, broth and harissa. Season with salt and pepper.
- Bring to a boil and cover. Bake for 2 hours, turning the roast halfway through cooking. Uncover and cook for 1 hour, basting occasionally and adding water, if needed. Place the meat on a plate, remove the twine and tent with aluminum foil to keep warm. Set the sauce aside and keep warm.
- Meanwhile, in a pot over medium heat, bring the couscous, broth, 1 tbsp (15 ml) of the oil and the turmeric to a boil. Season with salt and pepper. Cover and simmer for 15 minutes. Remove from the heat and gently stir. Cover and let rest for 15 minutes. Quickly rinse under running water, drain and set aside.
- In a large skillet over medium heat, soften the shallots and garlic in the remaining oil. Add the kale and cook until al dente. Add the couscous and combine. Adjust the seasoning.
- Place the couscous on a serving platter with the lamb, garnish with the cilantro and serve with the reserved sauce.
Israeli couscous has larger grains than standard couscous. In grocery stores, both are often found in the same aisle.