Place the mixed vegetables in a pot with water, salt, and your preferred spices. Set the pot on the bottom of a couscous steamer (couscoussier), making sure to seal the edges well. Place the washed couscous in the steamer basket above, cover, and let it steam so the couscous cooks from the steam of the vegetables and absorbs their flavor.

In another pot, add sliced onions, cinnamon, and raisins. Pour in a little of the vegetable broth and add a tablespoon of sugar. Cook until the onions are very soft and caramelized.

Cook the meat in a pressure cooker with your preferred spices. Each time you steam the couscous, rub it with a little oil, add salt and water, and steam it three times, repeating the process each time.

Rub the couscous with clarified butter (smen), then serve it on a large platter topped with the vegetables, meat, and the Moroccan tfaya (the caramelized onions with cinnamon and raisins).