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1
Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper.
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2
Boil on medium high heat for 5 to 10 minutes.
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3
Put the keskes on top of the pot and add couscous slowly.
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4
Let the couscous steam for 1/2 hour.
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5
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa).
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6
Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes.
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7
Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft.
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8
Return to heat and steam for another 30 minutes.
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9
Remove the couscous from the pot and transfer to the large bowl.
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10
Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water.
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11
Remove the meat from the couscousiere, cover and set aside.
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12
Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere.
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13
Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat.
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14
After the vegetables and couscous are all fully cooked, remove the couscousiere from heat.
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15
Return the couscous to a large bowl and add butter.
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16
Place the couscous on a platter, forming a hole in the middle of the couscous.
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17
Place meat in the hole and top with vegetables.
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18
Put sauce around sides of the platter.
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19
Serve guests additional sauce in small bowls.
