Homemade couscous

Instructions

1. 1

   Cut the meat into small pieces and place it in the lower part of the couscousiere. Then, chop the onions.

2. 2

   Add the chopped coriander and parsley, then season with all the spices.

3. 3

   Mix everything by hand.

4. 4

   Place on the fire and let it simmer for 15 minutes over low heat.

5. 5

   Add a liter of water (previously boiled), then put in the vegetables.

6. 6

   In order, add the carrots (cut into quarters), then add the cabbage in large pieces, as well as turnips, zucchini, pumpkin, and peppers, eggplants (also cut into quarters), celery in chunks, opened fava bean interiors, and tomato concentrate.

7. 7

   Add the chickpeas and pepper.

8. 8

   To taste, add salt.

9. 9

   Let it simmer while preparing the couscous.

10. 10

    Pour the couscous into a large bowl and hydrate by sprinkling with cold water and massaging to prevent the grains from sticking together for 5 minutes.

11. 11

    Do not use too much water.

12. 12

    Place the semolina without pouring it into the upper part of the couscousiere.

13. 13

    Wait until steam appears in the upper part of the couscousiere, then pour the couscous all at once into a dish and fluff with a spoon.

14. 14

    Sprinkle with water and massage again for 5 minutes as before, then return to the upper part of the couscousiere.

15. 15

    Let it steam until the steam rises (about 10 minutes) and repeat the operation of pouring and massaging with water, but this time the water is mixed with salt.

16. 16

    Return to the couscousiere.

17. 17

    Allow the steam to reheat.

18. 18

    Turn it back into the dish and massage with argan oil or olive oil.

19. 19

    It's ready!