Method:

• Put the pieces of meat (cut into large pieces), 2 sliced onions, the diced cabbage, butter, salt, and pepper at the bottom of the couscous steamer. Pour in 6 liters of water and bring to boil.
• Then put the upper 1/2 of the steamer, full of rolled couscous, over the boiling stock.
• Seal together the 2 parts of the steamer with a piece of cloth soaked in flour and water paste so that the steam can escape only through the top. Let cook for 1/2 hour once the couscous begins to steam.
• Take the couscous off the heat and pour into a large deep earthenware or dish. Press lightly with a ladle to separate the grains, and then allow to cool and sprinkle with water. Let the couscous air and then sprinkle with water again until the grains are swollen and soaked with water. Leave it to absorb all the water.
• In the meantime, about an hour before serving, place in the bottom part of the steamer (which is still boiling) the tomatoes, eggplants, onions, carrots, turnips, hot peppers, and the chopped (or crushed) coriander.
• Cook the pumpkin, which is cut into quarters, separately in a little of the stock. Check the seasoning of the stock and, a 1/2 hour before serving, put the couscous back to steam, making sure to seal the 2 halves of the steamer as before.
• When the couscous begins to steam, remove from heat and add the melted butter. Mix well, and pour on as much of the stock as the couscous can absorb, stirring all the time. Put onto a large round dish, with the couscous heaped into a pyramid and the meat and vegetables placed in a scooped-out hollow at the top of the cone.
• Serve, putting a bowl of the stock on one side for those who like their couscous more moist.