Technical Stages :

• You will need a couscoussier pan.
• Put in the bottom part the meat, onions, tomatoes, parsley and coriander bunch, salt, a piece of ginger, oil and a glass of water. Cook over low heat until the meat turns brown.
• Peel the vegetables, wash and cut them in two lengthwise. Add them to the meat. Add one litre of water and start to cook.
• Put the semolina in the top compartment. It will be steamed in three steps.
• 1st step :
• Cook for 15 minutes. Take out of the couscoussier and mix it with a glass of water. Separate the grains.
• 2nd step :
• When dry, put it back in the couscoussier and cook it again for 15 minutes. Take it out and add half a glass of oil or salted butter.
• 3rd step :
• Put it back in the couscoussier and cook again for 15 minutes. It is then cooked.
• Season the vegetables, meat and broth if needed.
• Serve in a large couscous dish. Put the semolina, add the meat, then the vegetables, and finally baste with the broth.
• In a bowl on the side, mix a pinch of harissa with some broth and use cautiously.