Preparation of the broth: put the oil in the couscous pot, heat then add the meat cut into large pieces. add the two onions cut into large strips, the bunch of parsley, the spices and mix. sear for a few moments, the meat should brown slightly but not too much. unlike tagine.

Add the chickpeas and hot pepper: tip: soak the chickpeas the day before in lukewarm tap water for about one night. the next day drain then put in a large bag and place in the freezer until ready. mix, then sprinkle with water, generously covering all the meat. cover and cook while you prepare the vegetables and semolina.

Meanwhile, clean and peel the vegetables, cut them into large pieces. for example: the carrot and the zucchini once widthwise then once lengthwise. quarter the potato and turnip lengthwise, leave the beans like this, cut the pumpkin into medium pieces, cut the cabbage into large quarters.

As soon as the meat is half tender and falls away from the bone. add the turnip and carrot, allow 15 minutes then add the rest of vegetables, allow a cooking time of 15 minutes. the pumpkin is cooked separately in a saucepan with a ladle of broth and a ladle of water. taste and adjust seasoning.

Preparation of the couscous semolina: in a very large salad bowl, put the couscous, salt and a good drizzle of olive oil. mix with your fingers (not by hand) to coat the seeds. sprinkle with a little water little by little while mixing. this way we hydrate the couscous, otherwise it would be dry and would not cook. the seeds detach, roll and have a wet effect. then place the couscous semolina in the top of the couscous maker previously reheated in the broth. Seal the two parts of the couscoussier using a joint or, failing that, using a rolled plastic bag or a tea towel.

After a few minutes of cooking (approximately 15 minutes), remove the couscous and place in a large dish. sprinkle with a little water and mix using a wooden spoon or your hands to aerate the seeds. return to the top of the couscous maker and repeat the operation 3 to 5 times after 15 to 20 minutes, as soon as the couscous is cooked. don't hesitate to taste it. At the last step, add 1/4 tsp. coffee, semen or rancid butter to flavor and give a subtle taste. tip: sprinkle your couscous with a small ladle of broth and mix, it will soak up all the flavors.

To serve: put the couscous in a dome in a large deep dish. make a well in the center. Sprinkle all the couscous with broth, using about 3 good ladles. place the meat in the center, decorate with vegetables evenly: a carrot, a zucchini, a potato... finish with the pumpkin and chickpeas. add more broth. place the remaining broth in a bowl to serve at the table. serve immediately, very hot. enjoy with fermented or curdled milk.