Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes or until browned, turning occasionally. Remove lamb from pan. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.
Return lamb to pan. Add carrot and next 6 ingredients (carrot through consommé); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.
Add the honey and zucchini; cover and simmer 15 minutes, stirring occasionally. Add cranberries. Cover and simmer 3 minutes or until cranberries pop. Serve stew over couscous.