First, fry the meat or chicken in oil with the chopped onion, spices, clarified butter, and half a cup of cold water until well browned. Then add the grated tomatoes and let it cook well until it thickens. Add plenty of water.

Once the water boils, add the vegetables that take longer to cook, like carrots, turnips, chickpeas, and cabbage. Reserve the other vegetables for later. For the couscous, I used coarse semolina, not the fine kind. Place it in a large bowl and sprinkle with water from the tap until moistened, but not too much. Steam it for the first time. Once it steams well, place it back in the bowl, sprinkle with about 2 cups of water, let it absorb, add a little salt, and steam it a second time.

For the broth, add the remaining vegetables and a bunch of cilantro. Once the couscous steams well for the second time, about 10 minutes, return it to the bowl, sprinkle with a little water, let it absorb, then coat with olive oil and steam for the last time. After that, serve it. Enjoy your meal! The Amazigh touch is the olive oil.