1˝ kg of fatty mutton (shoulder or saddle) or beef (neck, breast, shoulder, or shank ) meat.
1 full and round cabbage (around 800g)
1 piece of fresh bread
1 tablespoonful of lemon juice
1kg of onions
250g of chickpeas (softened in water for 24 hours)
150g of butter
a pinch of saffron
a teaspoonful of pepper
6 litres of water
1 kg of couscous
250g of peeled and seeded tomatoes
250 g of small peeled turnips
500 g of peeled, hollowed out carrots, cut in length
3 sticks of coriander, gathered and tied with thread
2 regular or hot peppers
500g of pumpkin
250g of sweet potatoes
100g of olive oil
Wash and strain the meat carefully, and cut it in ten equal portions). With a sharp knife, incise deeply the cabbage and remove its core and heart. Blanch it in boiling water with the lemon juice and the dry bread for 5 minutes.
In the bottom part of the couscous pot, put, the blanched cabbage, 2 onions with 2 cloves stuck into each, chickpeas, saffron, pepper, salt, water; and cook on medium to high burner.
Put the couscous on the top part of the couscous pot and put onto the boiling bottom part.
The steam should come out of the top part only; otherwise, seal the two parts of the pot at their intersection with a strip of fabric coated with light paste (flour and water). Keep cooking for 30 minutes, from the moment the steam starts to escape from the top part.
Remove the couscous and put it into a big deep dish. To separate the grains, rub the couscous between the palms of your hands or flatten with a ladle. Water with 2 to 3 ladles of slightly salted cold water. Allow the separate grains to cool for 15mn. To the bottom part of the couscous pot, add the rest of the ingredients: onions thinly sliced, tomatoes, turnips, carrots, tied coriander and pepper.
Remove some juice from the bottom part and use it to cook the pumpkin and the sweet potatoes. As soon as the juice starts boiling again, repeat the initial operation with the couscous, but this time substituting water by olive oil.
Put the couscous, for the third time in the top part of the couscous pot, after 5mn of evaporation, separate the couscous grains again. Check if the meat and vegetables are cooked and adjust spicing.
Serve the couscous in a cone-shaped form in a big dish, dig a crater in the center of the cone and put into it meat and vegetables, water with the sauce et let it absorb. Put the rest of the sauce in bowls so that everyone serve themselves.