Couscous

Preparing the ingredients:

1. 1Slice the onions.
2. 2Grate the tomatoes to extract the pulp.
3. 3Tie the cilantro and parsley together with kitchen twine so they can be easily removed from the broth later.
4. 4Peel and cut all the vegetables into even sizes.

Preparing the broth:

1. 5In a large pot, heat some olive oil and sear the meat on all sides to get a nice color.
2. 6Remove the meat and sauté the sliced onions until tender.
3. 7Stir in the tomato pulp, spices, and salt, then mix well.
4. 8Put the meat back in, cover with water, bring to a boil, and skim.
5. 9Add the carrots, turnip, chickpeas, the tied bunch of cilantro and parsley, and a pinch of saffron.
6. 10Simmer for about two hours, until the meat is very tender.
7. 11After that time, add the sweet potato, zucchini, and cabbage to the broth.
8. 12Continue cooking for 20 minutes.
9. 13Once the meat and vegetables are cooked, gently remove them from the pot and set aside.

Steaming the couscous:

1. 14Pour the semolina into a large dish.
2. 15Drizzle with olive oil, then gently rub the grains between your palms to coat them well.
3. 16Moisten with 200 ml of cold water, break up any lumps, then pour the semolina into the steamer basket.
4. 17Steam for 15 minutes, until the grains swell.
5. 18Pour the semolina back into the dish, drizzle again with 200 ml of cold water, separate the grains with a fork, then steam again for another 15 minutes.
6. 19For the final cooking, stir in the butter and salt.
7. 20Let cool for a few minutes, then crumble the semolina by hand to break up any lumps.
8. 21Moisten with the remaining water and steam one last time for 15 minutes.

Assembly:

1. 22Reduce the broth slightly to concentrate the flavors, then remove the herb bundle.
2. 23Mound the couscous into a dome shape on a large plate, make a well in the center for the meat, arrange the vegetables all around, and ladle over the hot broth.