Sprinkle the couscous with water and let it absorb and swell.

In a pot, add the meat and sliced onion with 2 or 3 tablespoons of oil. Sauté together, then add the spices: black pepper, salt, cinnamon, turmeric, and allspice. Continue to sauté.

Add the tomato paste and the chopped fresh tomato. Stir, then add 6 1/3 to 8 1/2 cups hot water (about 1.5 to 2 liters). Add the vegetables and soaked chickpeas, and let everything cook.

For the third steaming, add another cup of water, then remove the couscous and mix in 1.75 oz butter or ghee (50 grams), or to taste. Serve as shown in the picture. Thank you.

Steam the couscous, then remove it and sprinkle with about 1 cup water and a little salt. Return it to steam for 5 minutes.