Recipe: Couscous (My Way)

Broth: prepare the day before
In a pot put 2 tbsp of olive oil, brown the lamb neck then add the chicken thighs, finish browning, add the onion. When it is translucent add the fresh vegetables cut into small pieces, cover and let cook covered on low heat. When they are translucent, cover with hot water and let cook on medium heat for 20 minutes then add the chickpeas, fava beans, small peas, and green beans, lower the heat and let simmer for about 2 hours, salt and pepper.
Remove from heat and let rest until the next day.
The same day, put the broth back on medium heat. Let simmer for about 2 hours. 1/2 hour before serving add to the broth 1 tsp of couscous spice and 1 tsp of sweet paprika
Grain preparation:
Pour the grain into a large dish, wet with cold water (1/2 liter)
Mix well with your hands and break up to prevent lumps from forming. Let rest for about 1/4 hour, break up and put in the strainer placed on the couscousière half full of boiling water. Let the steam escape for 1/4 hour, pour the grain back into the dish, wet with cold water, break up, let rest 1/4 hour then put the grain back in the strainer placed on the couscousière, let the steam pass for 1/4 hour, pour the grain back into the dish