Tunisian couscous with lamb:

The chick peas are sorted, washed, soaked several hours in advanced and then rinsed out. One pound
and a half of couscous is sprinkled before hand with some water before putting it into the couscous-
maker.
The carrots are screped and cut into halves, the turinps are peeled and cut into quarters with a knife
the cardoons edges are scraped in order to get rid of their strings, washed and cut in the form of
shorts rods.
An onion is peeled and cut into thin slices, the potatos as well are peelled and washed. The lamb
meat drippings are cut into slices or cubes, the 1\2 kilo lambmeet is cut into 4 to5 equal pieces, too
and they are spiced with salt and pepper. Olive oil is heated over a brisk fire ina couscous pot, the
pieces of meat drippings, and the chapped onion are left frying for some minutes. The tomato purée
mixed with a glass of water, the hot chilli sauce and red pepper all added mixed and left to be
cooked for 8 to 10 minutes. After that vegetables except the potatoes which are added only when the
mixture The couscous is put into the adequate couscous-maker and steamed twice as it was
mentioned previously. As it is cooked, it is remouved from fire, poured into tureen, quasaa, tebsi of
Nabel (poettry plate)and is aerated to separate the grains from each other. As soon as the meat and
the chick peas are cooked, sel is adjusted according to taste.
Serving: using a laddle, the fatty layer, floating over the broth surface is removed a knob of butter is
melted into the liquid and 1\2 tea spoonful of spices is added. The mixture is poured outo the
couscous grains and equallyspread. Finally, the couscous is sprinbled with the broth just as much as
it can absorb, garnished with chickpeas, meat pieces and vegetables, left to settle for moments and
then served.