Recipe: Djefna couscous des fêtes

1 Heat the oil in a large pot. Brown the pieces of meat and let them cook while preparing the vegetables.

2 Cut the zucchini lengthwise (do not peel). Peel and slice the onions. Peel carrots and cut lengthwise in half

3 Remove the meat from the pot and discard the fat, without washing the pot to preserve the meat juices. Pour a little oil and lightly brown the onion. Add the spices and heat for 1 minute to fully express all the flavors.
Add the vegetables, stir well and pour 1.1 qt (1 liter) of hot tap water. Salt generously. Put the meat back in the pot and let simmer for 30 minutes. 30 minutes before the end of cooking, add the chickpeas, with their juice.

1 branch of fresh celery will enhance the taste in the broth

4 Meanwhile, rinse the semolina carefully in hot water (it will begin to swell). After 20 minutes of cooking the meat, take some of the broth and filter it before pouring it over the semolina (1 and 1/2 volumes of broth for one volume of semolina). Stir quickly, cover and let swell for 5 minutes.

5 Put the couscous grain in a large dish and arrange the drained meat and vegetables above it. Present, separately, a bowl of cooking juice
To finish... decorate with the eggs drained chickpeas candied fruits raisins steamed