Marinate the lamb shank with all the dry spices. Heat up the oil and seared the lamb until golden brown. Take out and put aside.
Use the same oil, sauté the onion, ginger, garlic, cinnamon, clove, and cardamom until golden brown. Mix in the lamb shank, water, preserved lemon, tomato paste and saffron. Cook in low heat and cover with fitted lid for around 1 ½ hours until the lamb shank becomes tender.
Add in the carrots and simmer for around 15-20 minutes. Season as needed.
Add couscous, water, olive oil and salt together and cooked in pot for around 10 minutes.
Mix well the couscous with remaining ingredients in a mixing bowl.