Hand-rolled couscous with lamb at the Last Word

This dish has comfort food written all over it: fall-apart meat, stewed vegetables, savory sauce. The braised lamb comes on a bed of soft, sand-colored couscous made with Lebanese semolina flour. Accompanied by tender carrots and Hakurei turnips with green tops still attached, the dish hums with notes of saffron and peppery, exotic harissa. $15.