Its origin, which would be more Berber than Arabic, is debated. One thing is certain: couscous was born in the Middle Ages in the Maghreb (North Africa between the Atlantic and Cyrenaica).
Sauté onions and meat in oil over medium heat for 15 minutes.
Add the tomatoes and spices, mix and cook for 10 minutes.
Add the carrots, turnips, collard greens and hot water so as not to cool the cooking.
In a couscoussier, add cold water to the semolina until it swells a little, work with your hands and place it in a colander.
Steam the semolina for about 20 minutes.
Remove the semolina and rework it, adding the salt, smen, 1 tbsp. tablespoons of oil and water, if necessary.
Mix the semolina with the raisins.
Place the parsley, coriander, squash and zucchini in the bottom of the couscoussier and cook for 15 to 20 minutes.
Serve hot with the lben.
2 lbs of meat (chicken, lamb, beef), cut into pieces
4 tomatoes, peeled, diced or grated
6 carrots, peeled and cut in 4 lengthwise
5 zucchini, peeled and cut in 4 lengthwise
1 to 2 white turnips, peeled and cut in half
1 squash, seeded and cut into 8-10 pieces
1 large can chickpeas
2 small red onions, peeled, 1 thinly sliced and 1 whole
1/3 green cabbage, cut into 2 or 4 pieces
6 c. tablespoon olive oil
1 C. clarified butter (ghee)
1/2 bunch of fresh coriander
1/2 bunch flat-leaf parsley, tied
1 C. salt
1/2 tsp. pepper
1 C. 1/2 teaspoon fresh ginger
1 pinch saffron (optional)
1/2 tsp. turmeric
2 lb fine or medium semolina
1/2 cup raisins, soaked in hot water
3 l hot water (approximately)
1/2 cup cold water
Lben (fermented milk)