End- of year couscous: ( kousksi ras il aam)

Chickpeas are sorted out, washed and left soaking in fresh water a night before and then rinsed out. The quadid is cut into equal pieces, left also soacking from 2 to3 hours, well rinsed out and strained. After that they are spised with pepper and ground saffron and sprinkled with some orange blossom water and reserved. An onion, then, is peeled, cut into slices and put into a pot in which oil is already heated. The chopped onion is left frying for 1 to 2 minutes with chickpeas and the pieces of quadid .o ne litrs and a half are poured then and brought to the boil. Couscous is put into an adequate couscous- aker and steamed twice (as the couscous with lamb). As it is cooked, couscous is removed from fire , oured into a plate aerated in order to separate the grains from each other. As soon as the chickpeas and the pieces of quadid are well-cooked, salt is adjusted. With a ladle the fatty layer floating on the broth surface is removed, ground saffron is added and the liquid is poured on the couscous, and equally spread over the grains and mixed. Serving: couscous is spikbled with broth just as much as it can bsorb, the couscous is garnished with the quadid piece( lined up), chickpeas, the lumps of sugar, the sugared almond and the raisins, and it is served hot.