Couscous

You need a couscoussier.
Put in the bottom container: meat, onions, tomatoes, coriander and parsley bouquet, salt, a piece of ginger, saffron, pepper and oil with a glass of water. Allow to simmer slowly until the meat becomes brown.
Peel the vegetables, wash them and cut them in half lengthwise. Put the vegetables with the meat. Add 1 litre of water and cook.

Put the semolina in the upper part of the couscoussier. It is steamed in 3 steps.

Step 1: Leave to cook for 1/4 hour. Remove it from the couscoussier and add a bowl of water. Separate the grains from the semolina.
Step 2: Once inked, put it back in the cousussier and cook again for 1/4 hour. Remove the couscoussier and add 1/2 glass of oil or half-salt butter.
Step 3: put it back in the coussussier and cook again for 1/4 hour. The couscous is cooked.
Correct the seasoning of vegetables, broth and meat.
Serve in a large dish with couscous. Spread the semolina, add the meat and then the vegetables and water it all with the broth.
In a bowl separately, mix a pinch of haray with the broth.