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1
Wash and drain carefully the cut meat in ten equal pcs.
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2
Withdraw the the heart of cabbage in him incising deeply with a pointed knife.
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3
Whiten it 5 [minute] in boiling water with the juice of lemon and the stale bread.
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4
Put the meat in the pot of couscoussier, the hoary cabbage, two pricked onions each one of 2 cloves, the chickpeas, the saffron the pepper, the salt, the water and put on quick fire.
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5
Put the couscous in the high couscoussier and place on the pot in boiling point.
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6
The steam must escape only from the couscous, otherwise tie the two parts with a gang of cloth smeared of light dough (flour and water).
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7
as soon as the steam escapes, count 1/ 2 hour of cooking.
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8
Withdraw the couscous, put it in a big hollow dish, separate the grains rubbing them in the palms or possibly crushing them with a soup ladle Water the couscous with 2 to 3 soup ladle of cool water slightly salty, separate the grains and let to rest 15 minute.
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9
Add in to the boiling the other chopped onions ,tomatoes, turnips, carrots, tied coriander and pimentos.
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10
remove some of the soup and cook separately red gourd and soft potatoes.
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11
As soon as the soup is again in boiling point, redo the previous operation with the couscous but this time in replacing the water by the oil of olives.
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12
Put back the couscous a third time in the high of couscoussier and 5 minute after exhaust of the steam, shell the couscous again.
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13
Verify the cooking of the meat and some vegetables, rectify the dressing.
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14
Pile the couscous in cone in a big dish, dig a crater to the center, and place the meat and the vegetables, water of soup and let absorb.
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15
Serving the surplus of soup in some bowls so which every one will be able to serve himself.
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16
Foresee some spoons to soup for the guests who do not know how to shape some wads to the hand.
