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In a medium pot, make your couscous according to directions on the package. Bring the water to a boil in the pot with the olive oil before tossing in the couscous, covering and move off the burner completely. Let it sit covered for 5 minutes before fluffing with a fork, covering and setting aside.
In a separate large pot, heat olive oil over medium heat and brown the lamb chunks on all sides before tossing in the onion, bloomed saffron, and seasonings. Sauté until translucent before tossing in the cubed carrots and root veggies and cooking for a couple minutes.
Once the carrots begins to soften, toss in the zucchini and eggplant. Sauté for another couple minutes before adding minced herbs, tomato sauce and water. Cook over medium heat, slightly covered until all vegetables are cooked through and lamb reaches an internal temperature of 145 (about 20 minutes).
Add in the garbanzo beans and mix thoroughly, continuing to cook just until they are warm and evenly incorporated. Serve the couscous first, then top carefully with vegetables, finally pouring the broth over the top. Garnish with additional cilantro, parsley, and serve with extra bowls of broth.