Ingredients

• 1 kg couscous (not instant)
• 2.2 lb lamb or beef (or 1 chicken)
• 1 large onion + 1–2 small · 3 tomatoes
• ¼ cup oil (broth) + ¼ cup (couscous)
• 1 tbsp ginger · 1 tbsp pepper · 1 tsp turmeric · ~1.5 tbsp salt · parsley + cilantro · 2 tsp smen
• ½ cup chickpeas · 1 cabbage · 3–4 turnips · 8–10 carrots · squash wedge · 4–5 zucchini · 2 tbsp butter
• Tfaya: 2–3 onions, ½ cup raisins, 2 tbsp honey, 2 tbsp butter, cinnamon, ginger, saffron

Method

1. Brown the meat with oil, onion, tomatoes and spices 10–15 minutes, then add the chickpeas, herbs and ~3 quarts water; boil and cook about 30 minutes.
2. First steaming: work ¼ cup oil and 1 cup water into the dry couscous and steam uncovered over the broth 15–20 minutes.
3. Second steaming: work in salt and ~2 cups water; add cabbage, onion and tomato to the pot and steam again 15–20 minutes.
4. Third steaming: add turnips and carrots; work 2–3 cups water into the couscous to al dente; add squash and zucchini and steam 10–15 minutes.
5. Fluff the couscous with butter and broth, mound it, bury the meat, and arrange the vegetables around. Top with tfaya.