The traditional preparation of semolina :

• The traditional preparation of semolina obeys very elaborate rules and procedures. Thus, it is already necessary to prepare the raw semolina. We spread the latter in a large dish in order to work it better. Pour in a drizzle of olive oil and peel it with your fingers. The olive oil will cause the seeds to separate from each other. Then add water (preferably cold so as not to start cooking) and roll the grains again between the two palms of the hands. The water will start to swell the raw semolina and this will make cooking easier. Then we leave a little pause before steaming the semolina. Ideally, place it in a tea towel and cover it with it, before putting it in the steamer basket. There are about 15 minutes of cooking. Then we pour the couscous back into the gessra and rework it by adding a little water. Then, we put it back in the steamer basket for another 15 minutes. This operation can be repeated 2 to 3 times. And at the final cooking, add a kind of rancid butter (the "smen"), peel one last time and it's ready.
• Peel the onions and chop them. Heat the olive oil in a pot and brown the pieces of beef. Add the onions. Salt, pepper and spice with the Saffron, cuminsalt, black pepper, ginger, garlic powder, cinnamon stick, turmeric. Add rancid butter then Incorporate the peeled tomatoes, then simmer for 15 minutes.
• Pour a bowl of water into a pot. Add the double tomato paste and the onions. Salt lightly. add the coriander Pour these vegetables into the pot with the chickpeas. Cover with plenty of water and cook for about 2 hours, covered, over low heat.
• When steam escapes from couscous. Cook for 15 minutes, then remove it and place it in a large round dish, coat with rinsed butter.
• Present the couscous in a large dish, place the meat in the center, and the vegetables around. Serve the hot sauce on the side. Drizzle the semolina with the sauce just before serving and serve immediately with the broth aside in a bowl.