Ingredient ! 1 kilogram dry couscous . one by four cup vegetable oil. 1 kilogram lamb or beef, 1 large onion, coarsely. 3 tomatoes,
one by four cup vegetable oil. 1 half tablespoons salt. 1 tablespoon pepper. 2 teaspoons ginger. 1 teaspoon turmeric, or one by four teaspoon . 1 handful of parsley and cilantro sprigs, half of a small cabbage, 3 or 4 turnips, peeled and halved. 10 carrots, peeled and halved. 1 or 2 tomatoes, peeled and quartered. 1 or 2 small onions, whole or halved. 1 small acorn squash, quartered . 4
or 5 small zucchini ends removed and halved. 2 or 3 small sweet potatoes, peeled and halved . one by four cup dry chickpeas, soaked . half cup fresh fava beans. 1 or 2 jalapeno or chili peppers . 2 tablespoons butter. 1 tablespoon salt. 1 teaspoon smen.
Preparation ! Mix the meat, onion, tomatoes, oil and spices in the bottom of a cous coussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce. Add 2 half liters (about 2 half quarts) of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes.