Ingredient ! 1 kilogram dry couscous. one cup vegetable oil. 1 kilogram lamb or beef, cut into large pieces on the bone. 1 large onion, coarsely chopped. 3 tomatoes, peeled and coarsely chopped. one by four cup vegetable oil. 1 half tablespoons salt. 1 tablespoon pepper. 2 teaspoons ginger. 1 teaspoon turmeric, or one by four teaspoon Moroccan yellow colorant. 1 handful of parsley and cilantro sprigs, tied into a bouquet. half of a small cabbage, cut into 2 or 3 sections. 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 (optional). one by four cup dry chickpeas, soaked overnight (optional). one by two cup fresh fava beans (optional). 1 or 2 jalapeno or chili peppers . 2 tablespoons butter (for the couscous). 1 tablespoon salt (for the couscous).1 teaspoon smen .
Preparation ! Mix the meat, onion, tomatoes, oil and spices in the bottom of a couscoussier. 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.