Preparing the roast

1. Heat a cocotte or Dutch oven with the olive oil and brown the meat on all sides. When nicely browned, add the garlic and spices and cook for 1 minute longer, then add the broth. 
2. Add the peeled quartered red onion, the lemon cut into 8, and the leaves from half a bunch of cilantro. Season with salt and pepper; cover and cook over low heat for 45 minutes. 

Preparing the couscous

1. Shortly before the roast is done, prepare the couscous. Bring 2 cups of water to a boil, then add the 2 cups of couscous off the heat. Cover and let swell for 5 minutes. 
2. Add the butter in small pieces, the almonds and raisins. Season with salt and return to the heat for 2 minutes, stirring with a fork. Place the couscous on a serving platter and keep hot.

Presentation

1. Slice the meat and place on the couscous.
2. Pour the sauce over top and sprinkle with the remaining chopped cilantro leaves.