Berber couscous

Berber couscous
You need to serve this Berber couscous as it is customary, the semolina in the shape of a dome, the meat on top and slightly soaked with the vegetable and meat broth.
It should also be eaten while still hot.
Here are the ingredients you will need:
Ingredients
  • 1.5 kg of lamb meat (preferably the shoulder)
  • 300 g chickpeas, soaked overnight
  • 300 g of beans soaked overnight as well
  • 300 g lentils
  • 200g green beans
  • 4 courgettes
  • 2 turnips
  • 2 carrots
  • 2 tomatoes
  • 2 pinches of pepper
  • 1 tablespoon paprika
  • Salt
  • 700 g of couscous
  • olive oil
Instructions
  1. One tablespoon of smen, traditional culinary fat used in the maghreb
  2. In a pan, pour the oil and add the smen.
  3. Add the pieces of lamb cut into cubes, chopped onion and allow to brown from each side, for the meat, over high heat.
  4. Add salt and pepper, sprinkle with paprika and add the grated tomatoes and cook 5 minutes to 10 minutes over low heat.
  5. Cover with a liter of boiling water and add the chickpeas and beans drained before covering.
  6. Cook 20 minutes over low heat. Open the cooker and add the lentils, green beans (cleaned and cut into pieces) and vegetables cut into large chunks.
  7. Close and cook an additional 15 minutes.
  8. After this time, open and simmer for a few minutes uncovered.
  9. Prepare couscous as usual, while adding oil to taste.

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