The cooked couscous can be refrigerated overnight. Rub the couscous to break up any clumps and transfer to a steamer basket line with a double layer of cheesecloth. Steam over 1 inch of boiling water in a large saucepan until heated through.
The couscous itself is bland, so the main-course wine should be keyed to the accompaniments. A medium-bodied red will complement the lamb, chicken and meatballs and tolerate all the sweet and spicy flavors, too. Top choice? Fruity California Merlot, such as Shafer or Louis M. Martini.