Tunisian cuscus mutton

the chickpea should be washed, drenched for many hours in fresh water(in advance) and then rinsed out.
A pound and a half cuscus should be sprinkled with a glass of water, a short time before placing it in the steamer.
The carrots are scraped and cut into 2 pieces. The turnips poled and cut into 4 pieces. With a knife, the stringy sides of the cardoon (khorohof) are cut out, then the fingers are cut into small sticks. The onion is peeled and thinly sliced. The potatoes washed and peeled. The drippings are cut into slices or cubes. A pound of meat is cut into equal 4 or 5 pieces and seasoned with salt and pepper, in a cuscus pot, after the oil is heated the meat pieces, the dripping and the chopped onion are added. Then are added the red pepper. All should be well mixed and left uncovered to cook for 8 to 10 mns. Then, all the vegetables are added, except potato which is added a bit later, a litre and a half of water is poured and left to boil. At that time the cuscus is put into the apperopriate kiskas(adapted to the pot in use). The cuscus should be steamed twice. As soon as cuscus is cooked it is taken off fire and put in a large recipientin order for the grains to be well spaced out and aired. If meat and chkpea are cooked just adjust the salt.
Serving
With a ladle take out the oil floating the sance, dilute in it the smen or the butter and half a coffee spoon of bharat. The liquid obtained is spilled on cuscus, well mixed and spread. The cuscus, then is sprinkled with the right quantity of sance (just what the grains can absorb), garnished with chckpea, meat , vegetables. The cuscus is left for a moment to continue the absorption and then can be served.